摘要
目的:优选木香的最佳炮制工艺。方法:以加麸量、煨制温度和煨制时间为考察因素,以挥发油、木香烃内酯和去氢木香内酯的含量为评价指标,采用L(934)正交设计,优选麸煨木香的炮制工艺。结果:最佳炮制工艺为100kg木香片加30kg麦麸,在110～120℃下煨制10min。结论:最佳炮制工艺合理、可行,可为麸煨木香品的生产提供参考。
OBJECTIVE：To optimize the processing technology of Aucklandia lappa.METHODS：The processing technology of A.lappa was optimized by L 9（3 4）orthogonal test with amount of bran,roasting temperature and roasting time as factors and with the content of volatile oil,costunolide and dehydrocostuslactone as index.RESULTS：The optimal processing technology was as follows：100 kg A.lappa,30 kg bran,roasting for 10 minutes at 110～120℃.CONCLUSION：The optimized bran-roasted processing technology of A.lappa is reasonable and feasible,and it can provide reference for the production of bran-roasted A.lappa.
出处
《中国药房》
CAS
CSCD
北大核心
2010年第43期4071-4073,共3页
China Pharmacy
关键词
木香
麸煨
挥发油
木香烃内酯
去氢木香内酯
正交试验
Aucklandia lappa
Bran-roasted
Volatile oil
Costunolide
Dehydrocostuslactone
Orthogonal test
