摘要
目的优化苍术炒焦最佳炮制工艺。方法采用L9（3^4）正交试验法,以苍术中鞣质质量分数和小鼠腹泻指数为考察指标,通过多指标综合加权评分法,考察各因素（炒制温度、炒制时间、翻炒频率）对苍术炒焦工艺的影响。结果苍术炒焦最佳工艺为220~230℃,翻炒频率50次/min,炒制6 min。结论该炮制工艺稳定可行,可为焦苍术的质量研究奠定基础。
Objective To optimize the processing technology for deep-fried Atractylodis Rhizoma. Methods Taking the contents of tannin and diarrheal index of mice as the indexes, the affecting factors（stir-frying temperature, stir-frying time, and turning frequency） on the processing technology of deep-fried Atractylodis Rhizoma was investigated by L9（3^4） orthogonal test and multi-index comprehensive weighted mark method. Results The best deep-fried technology was as following： the processing temperature was 220—230 ℃, turning frequency was 50 times/min, and stir-frying time was 6 min. Conclusion The processing technology is stable and feasible, and could lay the foundation for the research on the quality of deep-fried Atractylodis Rhizoma.
出处
《中草药》
CAS
CSCD
北大核心
2015年第4期526-529,共4页
Chinese Traditional and Herbal Drugs
基金
国家自然科学基金资助项目(81073051)
国家“十五”重大科技专项(2001BA701A55-23)
关键词
苍术
炒焦
炮制工艺
正交试验
腹泻指数
Atractylodis Rhizoma
deep-fried
processing technology
orthogonal tests
diarrheal index
