| 正交试验优选柴胡微波炮制工艺 |
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| 引用本文： | 高妮,龚又明. 正交试验优选柴胡微波炮制工艺[J]. 中国药房, 2011, 0(23): 2148-2150 |
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| 作者姓名： | 高妮 龚又明 |
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| 作者单位： | 广州市医药职业学校;广东省中医院; |
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| 摘 要： | 目的:优化醋制柴胡的微波炮制新工艺。方法:采用正交试验,以柴胡皂苷b2和总皂苷含量为评价指标,以醋用量、微波热力、加热时间、药材铺叠厚度为考察因素,确定最佳微波炮制工艺。结果:最佳的炮制工艺为醋用量20kg,微波热力60%,加热时间6min,铺叠厚度1cm。结论:该方法简单、可行,易于控制,可作为醋制柴胡的新方法。
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| 关 键 词： | 柴胡 微波炮制 柴胡皂苷 正交试验 |
Optimization of Microwave Processing Technology of Bupleuri Radix |
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| GAO Ni GONG You-ming. Optimization of Microwave Processing Technology of Bupleuri Radix[J]. China Pharmacy, 2011, 0(23): 2148-2150 |
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| Authors: | GAO Ni GONG You-ming |
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| Affiliation: | GAO Ni(Guangzhou Pharmaceutical School,Guangzhou 510430,China) GONG You-ming(Guangdong Provincial Hospital of TCM,Guangzhou 510120,China) |
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| Abstract: | OBJECTIVE:To optimize the microwave processing method of Bupleuri Radix(processed with vinegar).METHODS:The microwave processing technology of Bupleuri Radix was optimized by orthogonal design using the content of vinegar,microwave heating power,heating time and stack thickness as factors and the contents of saikosaponin b2 and total saponin as index.RESULTS:The best processing technology were:the amount of vinegar was 20 kg,microwave heating with 60%,the time of microwave heating was 6 min,stack thickness ... |
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| Keywords: | Bupleuri Radix Microwave process Saikosaponin Orthogonal design |
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