| 酒炖黄精工艺研究 |
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| 引用本文： | 冯英,田源红,汪毅,魏升华,李颖.酒炖黄精工艺研究[J].四川中医,2010(3):35-37. |
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| 作者姓名： | 冯英 田源红 汪毅 魏升华 李颖 |
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| 作者单位： | 贵州省药品审评认证中心;贵阳中医学院; |
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| 基金项目： | 贵州省中医药管理局课题(中医科发[2007]3) |
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| 摘 要： | 目的:考察酒炖黄精工艺。方法:以黄精中多糖、醇浸出物和水浸出物为指标,采用综合评分法优选酒炖黄精工艺。结果:加酒量和闷润时间对结果有显著性影响。炖时间和干燥温度对结果没有显著性影响。优化出工艺为:加20%黄酒、炖10h、闷润8h、70℃干燥。结论:合理优选出最佳的炮制工艺稳定。
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| 关 键 词： | 黄精 炮制 正交实验设计 综合评分 |
Optimization of Processed Techniques and Quality in Huangjing Braised with Wine |
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| Feng Ying Tian Yuanhong,Wang Yi Wei Shenghua Li ying .Drug Evaluation , Validation Center .Guiyang College of Traditional Chinese Medicine.Optimization of Processed Techniques and Quality in Huangjing Braised with Wine[J].Journal of Sichuan of Traditional Medicine,2010(3):35-37. |
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| Authors: | Feng Ying Tian Yuanhong Wang Yi Wei Shenghua Li ying Drug Evaluation Validation Center Guiyang College of Traditional Chinese Medicine |
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| Institution: | Feng Ying1 Tian Yuanhong2,Wang Yi Wei Shenghua Li ying 1.Drug Evaluation , Validation Center(GuiYang G uizhou 550004,China) 2.Guiyang College of Traditional Chinese Medicine(GuiYang Guizhou 550002,China) |
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| Abstract: | Objectives:To optimize the techniques of processing in Huangjing braised with wine.Methods:The preparation was optimized by using orthogonal design which took the contents of poly saccharides,alcohol content,water content in Huangjing.Results:Adds quantity of the yellow wine and time of airtight laying has the significance influence to the result.Time of braised and the temperature of dried does not have the significance influence to the result.The optimized processing braising for 20% wine,braise 10 hours,... |
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| Keywords: | Huangjing processing orthogonal design process colligation score |
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