摘要
目的优选醋炙香附的最佳炮制工艺。方法以α-香附酮的含量、醇浸膏得率、外观性状为评价指标,采用BoxBehnken设计-效应面法考察闷润时间、炒制温度、炒制时间对其质量的影响,优选醋香附的炮制工艺参数。结果香附最佳醋炙工艺为闷润时间75 min,炒制温度145℃,炒制时间8.5 min。结论优选的醋香附炮制工艺合理可行,可制备出质量可控的醋香附饮片。
Objective To optimize the processing procedure of Cyperus rotundus with vinegar. Methods The contents of α-cyperone,extraction rate,and appearance in the Cyperus rotundus were determined and were used as the investigative indexes to optimize the processing technology for prepared Cyperus rotundus with vinegar by Box-Behnken design-response surface method. The effect of stuffy embellish time,stir-frying temperature,and stir-frying time on the quality of prepared Cyperus rotundus with vinegar was investigated to optimize the processing technology parameters of prepared Cyperus rotundus with vinegar. Results The optimal parameters were as follows： moistening for 75 min,and stir-baked 8. 5 min at 145 ℃. Conclusion The processing technology for prepared Cyperus rotundus with vinegar is feasible,it could provide the experimental basis for the standardization for processing technology of prepared Cyperus rotundus with vinegar.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2017年第1期102-104,共3页
Lishizhen Medicine and Materia Medica Research
基金
山东省自然科学基金(No.ZR2014HL102)
山东省泰安市科技发展计划项目(No.20132082)
