摘要
目的:优选生地黄炭的最佳工艺。方法:采用正交试验法,对时间、温度、炮制方法 3个因素进行考察,并以吸附力和水浸出物的含量为指标,采用综合评分法优选出生地黄炭的最佳炮制工艺。结果:炮制方法对实验结果有显著性影响,生地黄炭的最佳工艺条件为:200℃,炒20 min。结论:优选得到的生地黄炭炮制工艺合理可行,可为制定其饮片的质量标准提供依据。
Objective：To optimize the processing technology of Radix Rehmanniae. Methods：We investigated the impact on processing time, processing temperature and processing methods by the three factors by using of orthogonal test. We had optimized the best process- ing technology of Radix Rehmanniae with adsorption force and water extracts by the method of comprehensive score. Results：We found that processing method had significant influence on experimental results. The best processing technology was frying with 200 ℃ in 20 min. Conclusion ： The optimal processing technology was feasible, and it could provide basis for making the quality standard of decoction pieces of Radix Rehmanniae.
出处
《中医学报》
CAS
2012年第12期1617-1618,共2页
Acta Chinese Medicine
基金
国家自然基金青年基金项目(编号:81102808)
关键词
生地黄炭
炮制工艺
吸附力
正交试验
radix rehmanniae
processing technology
absorption force
orthogonal test
