仙茅盐蒸炮制工艺优选

目的 采用正交试验设计法优选盐蒸仙茅最佳工艺。方法 采用正交试验设计法，以盐水比例、闷润时间、蒸制时间为考察因素，以仙茅苷、苔黑酚龙胆二糖苷、苔黑酚葡萄糖苷及醇溶性浸出物含量为考察指标，优化盐蒸仙茅炮制工艺。结果 仙茅盐蒸最佳工艺为取生仙茅饮片适量，置于密闭容器内，加入盐水（盐水比例1∶17.5，每100 kg仙茅饮片用2 kg食盐）拌匀，闷润1 h，置于锅中蒸制1 h，取出放凉，50 ℃干燥，即得。结论 优化所得盐蒸仙茅炮制工艺稳定可行，且仙茅盐蒸后有效成分的含量高于仙茅生品、传统酒炙品和盐炙品，盐蒸工艺优于盐炙工艺。

Salt steaming process optimization for Curculigo orchioides

Objective The processing technology of salt steamed Curculigo orchioides was optimized by orthogonal design.Methods The orthogonal experimental design method was used to optimize the processing technology of salt steamed Curculigo orchioides with the proportion of brine, the wetting time and the steaming time as factors, and the contents of curculigoside orcinol gentiobioside, orcinol glucoside, and ethanol soluble extract as the indexes.Results The best steaming process of wine steamed Curculigo orchioides is to take an appropriate amount of Curculigo orchioides decoction pieces, put them in a closed container , add salt water (2 kg salt per 100 kg Curculigo orchioides decoction pieces, proportion of brine 1∶17.5), mix them well, keep them moist for 1 h, place them in a pot for steaming for 1 h, take them out, cool them, and dry them at 50 ℃.Conclusion The processing process of salt steamed Curculigo orchioides is stable and feasible, and the content of active ingredients after salt steaming was higher than that Curculigo orchioides decoction pieces, traditional wine-processed product and salt-processed products, and the salt steaming process was better than the salt-processed process.