炒白术、焦白术的质量研究

目的确定炒白术、焦白术炮制的最佳条件。方法以炒白术、焦白术饮片为分析对象,用水浸出物、醇浸出物及HPLC测定的白术内酯Ⅲ含量作为指标,以正交实验方法进行实验。结果白术用切片厚度为3mm的白术饮片炮制时各种指标最高。临床用白术饮片炮制的最佳条件为:锅内空间温度140~160℃,炮制时间4min。焦白术饮片炮制的最佳条件为:锅内空间温度180~200℃,炮制时间5min。结论该研究客观性强,具有较好的实践意义。

Studies on the way of quality control of fried and deep-fried Atractylodes macrocephala Koidz

OBJECTIVE To determine the best processing condition of the slice of fried and deep-fried Atractylodes macrocephala Koidz.METHODS Taken the slice of fried and deep-fried Atractylodes macrocephala Koidz as the analytical objects,the substance extracted from water,the substance extracted from 70% alcohol and atractylenolide Ⅲ measured with HPLC as the index signs,the experiment was done with the orthogonal test.RESULTS The best thickness of the Atractylodes macrocephala Koidz slice was 3 mm and all the index signs were highest.The best condition of the slice of fried Atractylodes macrocephala Koidz in clinic was 140～160℃ in pot,4min.The best condition of the slice of deep-fried Atractylodes macrocephala Koidz in clinic was 180～200℃ in pot,5min.CONCLUSION The research was strong objectivity and had better practice.