| 醋炙香附炮制工艺研究 |
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| 引用本文： | 鲁湘鄂,许腊英,汪洪武,李湘. 醋炙香附炮制工艺研究[J]. 西北药学杂志, 2007, 22(2): 58-59 |
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| 作者姓名： | 鲁湘鄂 许腊英 汪洪武 李湘 |
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| 作者单位： | 1. 肇庆学院,广东,肇庆,526061
2. 湖北中医学院,湖北,武汉,430061 |
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| 摘 要： | 目的优选香附的炮制工艺,为规范香附的炮制工艺提供技术参数。方法采用L9(34)正交表设计实验,以α-香附酮的含量为考察指标,筛选醋炙香附的最佳条件。结果醋炙香附的最佳条件是:醋的用量60%(质量分数),闷1h,加入饮片时的温度为150℃,炒10min。验证实验表明最佳炮制工艺合理。结论工艺稳定可行,对实现香附炮制的规范化、产业化有积极的意义。
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| 关 键 词： | 香附 炮制 正交实验 |
| 文章编号： | 1004-2407（2007）02-0058-02 |
| 收稿时间： | 2006-06-16 |
| 修稿时间： | 2006-06-16 |
Study on processing techniques of Cyperus Rotundus |
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| LU Xiang-e,XU La-ying,WANG Hong-wu,LI Xiang. Study on processing techniques of Cyperus Rotundus[J]. Northwest Pharmaceutical Journal, 2007, 22(2): 58-59 |
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| Authors: | LU Xiang-e XU La-ying WANG Hong-wu LI Xiang |
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| Affiliation: | 1. Zhaoqing University ,Guangdong Zhaoqing 526061 ;2. Hubei College of TCM ,Hubei Wuhan 430061 |
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| Abstract: | Objective To choice the most suitable processing conditions for Cyperus rotundus and to provide a standard processing procedure. Method Orthogonal design was adopted to optimize the processing methods . The evaluation index was the content of α-cyperone . Results The optimized conditions of vinegar Cyperus rotundus were adding the vinegar quality ratio of 60%, stuffying an hour, putting into the pan of 150 ℃,and frying 10 minutes. Verification experiment proved the optimum processing method with vinegar is feasible.ConclusionThere are positive meanings for Cyperus rotundus standardization and industrialization. |
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| Keywords: | Cyperus rotundus Processing Orthogonal design |
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