摘要
目的:优选酒香附的炮制工艺。方法:采用L9(34)正交试验法,以α-香附酮、总黄酮、浸出物含量为考察指标,筛选香附的最佳酒制工艺。结果:香附粒度大小、烘烤温度对实验结果有显著性影响,酒香附的最佳炮制工艺为30%黄酒量,浸润1h,过65目筛,烘烤温度60℃。结论:优选的工艺稳定可靠,研究结果可为酒香附炮制工艺的改进和生产工艺技术参数的量化奠定基础。
Objective:To optimize the processing technology of stir-frying with yellow wine for cyperus rhizoma.Methods:Using the orthogonal test L9(34)to investigate the content ofα-cyperone,total flavonoids and extract.Results:The particle size and baking temperature haved significant influence on the experimental results.The best processing techniques were as follows:the amount of yellow wine was 30%with wetting time of 1 hour,the powder was screened by a 65 mesh sieve,and the baking temperature was60℃.Conclusion:The processing technology is stable and reliable.The results of this study will lay the foundation for the improvement of the processing technology and the quantification of the production process technical parameters.
作者
王斌
梁伟龙
林钦贤
康志英
王其丰
郝建新
刘庆丰
Wang Bin;Liang Weilong;Lin Qinxian;Kang Zhiying;Wang Qifeng;Hao Jianxin;Liu Qingfeng(Xiangxue Pharmaceutical Co.,Ltd.,Guangzhou 510663,China;Bozhou Huqiao Pharmaceutical Industry Limited Company,Bozhou 236800,China;Ningxia Longde Liupanshan Traditional Chinese Medicine Resources Development Co.,Ltd.,Guyuan 756300,China;Sichuan Xiangxue Pharmaceutical Co.,Ltd,Nanchong 637000,China)
出处
《亚太传统医药》
2021年第2期40-43,共4页
Asia-Pacific Traditional Medicine
基金
半枝莲等3种中药饮片标准化建设(国中医药法监函[2017]17号-ZYY-2017)
关键词
酒香附
炮制工艺
Α-香附酮
总黄酮
正交试验
Yellow Wine for Cyperus Rhizoma
Processing Technology
α-cyperone
Total Flavonoids
Orthogonal Test
