| 蜜炙酸枣仁炮制工艺初步研究 |
| |
| 引用本文： | 隋利强,王建,陈喆明,黄礼书. 蜜炙酸枣仁炮制工艺初步研究[J]. 湖南中医药大学学报, 2016, 0(7): 48-50. DOI: 10.3969/j.issn.1674-070X.2016.07.012 |
| |
| 作者姓名： | 隋利强 王建 陈喆明 黄礼书 |
| |
| 作者单位： | 1. 福建中医药大学,福建 福州,350108;2. 济宁市食品药品检验检测中心,山东 济宁,272025 |
| |
| 基金项目： | 福建省自然科学基金面上项目(2016J01386)；福建中医药大学校管重点学科专项课题(X2014106)。 |
| |
| 摘 要： | 目的：优选蜜枣仁最佳炮制工艺。方法以饮片外观、水溶性浸出物、脂肪油、总黄酮、斯皮诺素、酸枣仁皂苷A含量为指标，选定炮制温度、炮制时间、加蜜量三因素，按L9(34)正交试验设计优选蜜枣仁最佳炮制工艺。结果通过工艺优化后，蜜枣仁最佳炮制工艺为：炮制温度150℃、炮制时间4.5 min、加蜜量7.5%。结论优化后的蜜炙酸枣仁工艺稳定可行。
|
| 关 键 词： | 蜜枣仁 炮制工艺 正交试验 含量测定 斯皮诺素 酸皂仁皂苷A |
A Preliminary Study on Processing Technology of Honey-Fired Semen Ziziphi Spinosae |
| |
| Abstract: | Objectve To choose the optimal processing technology of honey-fired Semen Ziziphi Spinosae. Methods Through multiple indexes such as appearance, content of water extract, fatty oil, flavonoids, spinosin and jujuboside A, choose the best processing technology of honey-fired Semen Ziziphi Spinosae according to L9 (34) orthogonal experiment design including three factor such as temperature, time and the ratio of honey, moreover design four levels for each factor. Results Through process optimization, the best processing technology of honey-fired Semen Ziziphi Spinosae is heating decoction pieces on the temperature of 150 ℃ in 4.5 min adding honey by 7.5% ratio. Conclusion The optimal processing technology of honey-fired Semen Ziziphi Spinosae is stable and feasible. |
| |
| Keywords: | honey-fired Semen Ziziphi Spinosae processing technology orthogonal test content determination spinosin jujuboside A |
| 本文献已被 万方数据 等数据库收录！ |
|
