| 麸炒枳实的炮制工艺优化 |
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| 引用本文： | 林桂梅,来有雪,于晓黎,贾天柱.麸炒枳实的炮制工艺优化[J].中国实验方剂学杂志,2010,16(18):21-25. |
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| 作者姓名： | 林桂梅 来有雪 于晓黎 贾天柱 |
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| 作者单位： | 1. 辽宁中医药大学药学院辽宁省中药炮制工程技术研究中心,辽宁,大连,116600
2. 大连市第六人民医院药剂科,辽宁,大连,116113 |
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| 基金项目： | 国家发改委行业专项(200807039) |
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| 摘 要： | 目的:研究麸炒枳实的最佳炮制工艺。方法:以出膏率、辛弗林的含量及柚皮苷和橙皮苷的总含量为指标,采用正交设计优选炮制工艺。结果:优选出的枳实炮制工艺为,取直径为1.5～2.5 cm枳实,投麸量100∶10,于180℃,炒制1 min。结论:麸炒枳实的炮制工艺切实可行。
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| 关 键 词： | 枳实 正交试验 辛弗林 柚皮苷 橙皮苷 炮制工艺 |
| 收稿时间： | 2010/3/20 0:00:00 |
Optimal Technique of Bran-processed Fructus Aurantii Immaturus |
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| LIN Gui-mei,LAI You-xue,YU Xiao-li and JIA Tian-zhu.Optimal Technique of Bran-processed Fructus Aurantii Immaturus[J].China Journal of Experimental Traditional Medical Formulae,2010,16(18):21-25. |
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| Authors: | LIN Gui-mei LAI You-xue YU Xiao-li and JIA Tian-zhu |
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| Abstract: | Objective: To optimize technique of bran-processed Fructus Aurantii Immaturus. Method: Orthogonal design L9(3)4 was used to select the best processing technical parameters by rate of the paste, synephrine, naringin and hesperidin in the processing products. Result : The optimal procedure was suggested as follows: Diameter of Fructus Aurantii Immaturus was 1.5-2.5 centimeters and one-tenth amount of bran by Fructus Aurantii Immaturus weight was added, frying for one minutes at 180 degrees Celsius. Conclusion : The process is feasible. |
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| Keywords: | Fructus Aurantii Immaturus orthogonal test synephrine naringin hesperidin processing technology |
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