摘要
优选两头尖醋制最佳炮制工艺,探究醋制对两头尖的作用。通过单因素试验及正交试验的方法,以饮片外观性状及竹节香附素A含量为评价指标,以加醋量、闷润时间、炒制温度、炒制时间为考察因素,对两头尖醋制工艺进行筛选,确定最佳醋制工艺。通过药效学及毒理学试验,探究醋制对两头尖的作用。醋两头尖最佳炮制工艺为加醋量20%、闷润时间2 h、炒制温度120℃、翻炒时间10 min。药理试验结果表明,醋两头尖相对于生品而言,毒性降低,抗炎效果增强。该工艺设计合理、稳定可行。两头尖经醋制后可以达到"增效减毒"的目的。
To select the best processing technology of Anemone raddeana rhizoma with vinegar process,and explore the effect of vinegarprepared on A. raddeana rhizoma.Through single factor and orthogonal experiment, taking the appearance character and RDA content of cut pieces as the evaluation index, adding vinegar amount, stuffy time, stir-fried temperature andstir-fried time as the investigation factors,the best processing of A. raddeana rhizoma was screened.The best processing technology of vinegar-prepared A. raddeana rhizoma was adding vinegar of 20%, stuffy time of 2 h, stir-fried temperature of 120 ℃,stir-fried time of 10 min. Pharmacological experiments showed that vinegar-prepared A. raddeana rhizoma could reduce toxicity and enhance anti-inflammatory compared with raw products. The process is reasonable, stable and feasible. A. raddeana rhizoma can achieve the goal of "synergistic and attenuated action"after vinegar-treatment.
作者
付要
赵凌
赫一鸣
蔡广知
李剑男
贡济宇
FU Yao;ZHAO Ling;HE Yi-ming;CAI Guang-zhi;LI Jian-nan;GONG Ji-yu(Changchun University of Chinese Medicine,Changchun 130117,China)
出处
《特产研究》
2019年第2期25-31,49,共8页
Special Wild Economic Animal and Plant Research
关键词
两头尖
醋制
正交试验
抗炎
增效减毒
Anemone raddeana rhizoma
vinegar-prepared
orthogonal experiment
anti-inflammatory
synergistic and attenuated action
