| 多指标正交法优选盐制补骨脂饮片的炮制工艺 |
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| 引用本文： | 殷放宙,李林,李伟东,陆兔林,蔡宝昌. 多指标正交法优选盐制补骨脂饮片的炮制工艺[J]. 中国中药杂志, 2013, 38(3): 346-349 |
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| 作者姓名： | 殷放宙 李林 李伟东 陆兔林 蔡宝昌 |
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| 作者单位： | 南京中医药大学药学院,江苏南京,210046 |
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| 基金项目： | 国家自然科学基金项目(30701108);江苏高校优势学科建设工程项目PAPD(ysxk-2010);南京中医药大学中药学一级学科开放课题项目(2011ZYX2-008) |
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| 摘 要： | 目的:采用正交试验法优选盐制补骨脂工艺.方法:以其所含的香豆素、黄酮、酚类等12个成分为考察指标,采用L9(34)正交试验比较不同因素对盐制补骨脂的影响.结果:确定的最佳工艺为100 g补骨脂加2 g盐,闷润2h,150℃炒制10 min.结论:正交试验的结果合理、可靠,为盐制补骨脂的炮制工艺提供了依据.
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| 关 键 词： | 补骨脂 盐制 正交试验 |
| 收稿时间： | 2012-08-30 |
Optimization of preparation of salt-processed Psoraleae Fructus medicines with multi-index orthogonal method |
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| YIN Fang-zhou,LI Lin,LI Wei-dong,LU Tu-lin and CAI Bao-chang. Optimization of preparation of salt-processed Psoraleae Fructus medicines with multi-index orthogonal method[J]. China Journal of Chinese Materia Medica, 2013, 38(3): 346-349 |
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| Authors: | YIN Fang-zhou LI Lin LI Wei-dong LU Tu-lin CAI Bao-chang |
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| Affiliation: | College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China;College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China;College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China;College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China;College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China |
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| Abstract: | Objective: To optimize the preparation of salt-processed Psoraleae Fructus by the orthogonal test method. Method: With the 12 components such as coumarin, flavone and phenolics as study indexes, a L9 (34) orthogonal test was adopted to compare the effect of different factors on salt-processed Psoraleae Fructus. Result: According to the finalized optimal process, 100 g Psoraleae Fructus was added with 2 g salt, moistened for 2 hours, and then fried for 10 min at 150°. Conclusion: The orthogonal test is so reasonable and reliable that it can provide basis for the preparation of salt-processed Psoraleae Fructus. |
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| Keywords: | Psoraleae Fructus salt-processed preparation orthogonal test |
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