| 酒炙牛膝的炮制条件筛选研究 |
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| 引用本文： | 杨中林,张宝玲,蔡利霞. 酒炙牛膝的炮制条件筛选研究[J]. 中药材, 2000, 23(11): 681-682 |
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| 作者姓名： | 杨中林 张宝玲 蔡利霞 |
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| 作者单位： | 中国药科大学,南京,210009 |
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| 摘 要： | 以牛膝中齐墩果酸的含量为指标，采用正交试验设计，对酒炙牛膝的各因素及水平进行筛选试验，结果显示最佳酒秋条件为Ｃ３Ａ２Ｂ２Ｄ１，即加入２０％的黄酒、１２０℃烘制１ｈ。
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| 关 键 词： | 牛膝 酒炙 齐墩果酸 正交试验 炮制条件 |
| 修稿时间： | 2000-03-28 |
Study on Processing Conditions of Wine Baked Radix Achyranthis Bidentatae |
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| Yang Zhonglin,Zhang Baoling,Cai Lixia. Study on Processing Conditions of Wine Baked Radix Achyranthis Bidentatae[J]. Journal of Chinese medicinal materials, 2000, 23(11): 681-682 |
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| Authors: | Yang Zhonglin Zhang Baoling Cai Lixia |
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| Affiliation: | China Pharmaceutical University, Nanjing 210009. |
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| Abstract: | According to the content of oleanolic acid in Radix Achyranthis Bidentatae, the conditions of wine baking were studied with orthogonal test. The results showed that optimum conditions are using 20% yellow wine, baking at 120 degrees C for one hour. |
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| Keywords: | Radix Achyranthis Bidentatae Wine bake Oleanolic acid Orthogonal designs |
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