摘要
目的优化黑豆汁炖何首乌炮制工艺。方法以何首乌中二苯乙烯苷、多糖、大黄素的含量为指标,采用正交设计综合评分法优化黑豆汁炖何首乌的工艺。结果优化所得工艺为炖36 h,干燥9 h,干燥温度80℃。结论合理优选出最佳的炮制工艺稳定。
Objective To optimize the technologies of processing in Heshouwu braised. Methods The preparation was optimized by using orthogonal design which took the contents of polysaccharides, 2.3.5.4＇-four hydroxy tow cinnamic - 2 - o - D - glycosides, emodin in Heshouwu. Results The optimized processing braising for 36 hours, drying 9 hours at 80℃ were the fairest for all the products. Conclusion It is successful to prepare on Heshouwu braised using the optimized technologies of processing.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2007年第3期549-551,共3页
Lishizhen Medicine and Materia Medica Research
基金
贵阳市科技局筑科农字(No.〔2004〕8)
关键词
何首乌
炮制
正交实验设计
综合评分
Heshouwu
Processing
Orthogonal design process
Colligation score
