摘要
探讨五味子的最佳高压醋蒸工艺。以五味子总木脂素、五味子醇甲及五味子乙素为指标,选择闷润时间、蒸制时间、醋的用量3个因素,以L9(34)正交设计表,采用方差分析方法,对五味子进行醋蒸工艺的优选。最佳醋蒸工艺为加入30%醋,拌匀闷润3 h,蒸制1 h。采用优选的炮制工艺能有效保证醋制北五味子中木脂素含量,为饮片质量标准制定及临床应用提供依据。
The optimum processing technology by high pressure steaming the fruit of Schisandra michx chinensis （Turcz.） Baill over vinegar was discussed. The processing technology that consisted of immersing time, steaming time and vinegar consumption was selected carefully based on the schizandrin and schizandrin B. Orthogonal design L9（ 3^4） and variance analysis were adopted to optimize the conditions of steaming. The optimum processing technology was adding the vinegar whose ratio was vinegar and fruit （3 ： 10）, immersing 3 h and then steaming lh. The content of the total lignin in fruit of Schisandra michx chinensis （Turcz.）Baill was remained effectively by this processing technology which could provide the basis fox the quality standard in processing herbal medicine and its clinical utility.
出处
《特产研究》
2010年第3期21-23,共3页
Special Wild Economic Animal and Plant Research
基金
科技部科技支撑计划(2007BAI38B03)
关键词
北五味子
高压醋蒸
工艺
Schisandra chinensis （Turcz.）Baill
High pressure steaming over vinegar
Processing technology
