| 甘草软化工艺的研究 |
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| 引用本文： | 庞晓虎,;李晶晶,;韩超,;俞腾飞,;曹丽娟. 甘草软化工艺的研究[J]. 天津药学, 2014, 0(6): 22-24 |
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| 作者姓名： | 庞晓虎, 李晶晶, 韩超, 俞腾飞, 曹丽娟 |
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| 作者单位： | [1]天津市中药饮片厂有限公司,天津300110; [2]内蒙古医学院,呼和浩特010105 |
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| 基金项目： | 国家科技支撑计划甘草规范化种植基地优化升级及系列产品综合开发研究（No.2011BAI07B02） |
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| 摘 要： | 目的：优化甘草软化工艺的各项参数。方法：以甘草苷、甘草酸的含量为评价指标,通过正交实验对影响甘草软化工艺中的主要参数进行优化,因素包括浸泡甘草的水温、浸泡时间和闷润时间,HPLC测定指标成分含量。结果：确定甘草软化的最佳工艺参数为以20℃水温浸泡甘草2 h,捞出后闷润8 h至甘草软硬适中。结论：该工艺稳定性和重复性良好,适合实际生产。
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| 关 键 词： | 甘草 软化工艺 正交设计 |
Research on softening process of Glycyrrhiza |
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| Affiliation: | Pang Xiaohu , Han Chao ,Yu Tengfei , Cao Lijuan ( 1. Tianjin Chinese medicine yinpian factory co Ltd, tianjin 300110 ;2. Inner Mongolia Medical University, Hohhot 010105 ) |
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| Abstract: | objective： To optimize the softening process parameters of Glycyrrhiza. Methods： With the content of liquorice glycosides and glycyrrhizin as evaluation indexes,which were determined by HPLC,used the orthogonal experiment to optimize the main parameters influencing the softening process of Glycyrrhiza. The parameters consist of the temperatures of soaking licorice,soak time,moistening time. Results： The best technological parameters of softening process of Glycyrrhiza is that soak licorice at 20 ℃for 2 hours,then moistening the bailed licorice for 8 hours until the licorice are moderate soft. Conclusion： The stability and repeatability of the process were good. It is suitable for practical production. |
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| Keywords: | Glycyrrhiza softening process orthogonal design |
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