醋烘制川楝子炮制工艺的探讨

[目的]优选醋制川楝子炮制工艺,为醋制川楝子规范化生产和质量保证提供依据。[方法]以川楝素为指标,采用高效液相色谱法(HPLC),以闷润时间、药材破碎粒度及烘制温度为考察因素,以正交实验法L9(34)优选醋制川楝子的最佳炮制工艺。[结果]最佳炮制工艺为:小粒度川楝子饮片,加20%醋拌润,闷润2 h后,置烘箱中130℃下烘干。[结论]药材破碎粒度和烘制温度对川楝子醋制工艺有显著性影响,优选出的炮制工艺稳定可行,重现性好。

The study of the processing technology of Fructus Toosendan processed by vinegar

[Objective] To optimize the best processing technology of Fructus Toosendan for standardization of fructus toosendanin processed by the vinegar and provide a basis for quality assurance.[Methods] The best processing technique was obtained through determining the content of toosendanin by HPLC and the orthogonal test was adopted to explore the influences of three factors(the bake temperature,infiltrated time with vinegar and medicinal specifications) on the content.[Results] The best processing technique was...