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麸炒白术中试炮制工艺优选
引用本文:蔡银燕,黄巧玲,石婷婷,曹岗,张晓炎.麸炒白术中试炮制工艺优选[J].中华中医药学刊,2012(2):278-280.
作者姓名:蔡银燕  黄巧玲  石婷婷  曹岗  张晓炎
作者单位:杭州市第三人民医院;浙江中医药大学
基金项目:国家卫生部科研基金资助项目(WKJ2010-2-019);浙江省经贸委中药现代化专项资助项目(浙财企字[2008]268号);浙江省中医药重点研究计划资助项目(2009ZX093 08-004)
摘    要:目的:确定麸炒白术的最佳中试炮制工艺。方法:采用正交试验法和多指标综合加权评分法,以白术饮片外观性状、白术内酯(Ⅰ+Ⅲ)含量和醇溶性浸出物为考察指标,对影响白术炮制的因素进行考察。结果:中试最佳工艺为:炒制温度240℃,加热时间21min,辅料用量10%,炒制转数25r/min。结论:该工艺运用现代饮片工业,为进一步制定白术饮片的质量标准提供了参考依据,为工业化大生产提供了数据支持。

关 键 词:白术  麸炒  炮制工艺  正交试验

Optimum Selection Processing Technology of Rhizoma Atractylodis Macrocephalae
CAI Yin-yan,HUANG Qiao-ling,SHI Ting-ting,CAO Gang,ZHANG Xiao-yan.Optimum Selection Processing Technology of Rhizoma Atractylodis Macrocephalae[J].Chinese Archives of Traditional Chinese Medicine,2012(2):278-280.
Authors:CAI Yin-yan  HUANG Qiao-ling  SHI Ting-ting  CAO Gang  ZHANG Xiao-yan
Institution:1.Hangzhou No.3 People s Hospital,Hangzhou 310009,Zhejiang,China; 2.Zhejiang Chinese Medical University,Hangzhou 310053,Zhejiang,China)
Abstract:Objective:To research the best processing method of Rhizoma Atractylodis Macrocephalae stir-fried with bran.Methods:L9(34) orthogonal table is decided with three factors:shape appearance,atractylenolide(Ⅰ+Ⅲ),and the amount of alcohol-soluble extractive.Results:The best processing method is:Rhizoma Atractylodis Macrocephalae were processed by stir-frying with 10 percent of bran for 21 min in a heat of 240℃.Conclusion:The processing technology stir-fried with honey-bran was determined on the basis of pilot production,and had great practical significance,and could guide the production as a model for processing standardization.
Keywords:Rhizoma Atractylodis Macrocephalae stir-fried with bran  processing  orthogonal design
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