| 正交实验优选山茱萸炮制工艺 |
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| 引用本文： | 余宗亮,蔡宝昌,丁霞. 正交实验优选山茱萸炮制工艺[J]. 中药新药与临床药理, 2006, 17(2): 135-137 |
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| 作者姓名： | 余宗亮 蔡宝昌 丁霞 |
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| 作者单位： | 南京中医药大学,南京,210029 |
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| 基金项目： | 国家“十五”科技攻关项目(2001BA701A11) |
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| 摘 要： | 目的优选酒蒸山茱萸的炮制工艺。方法以山茱萸多糖得率作为考察指标,采用正交设计法对炮制工艺中酒的用量、闷润时间、蒸制时间3个因素进行优选研究。结果酒蒸山茱萸的炮制工艺,以酒的用量25%,闷润时间2h,蒸制时间4h为最佳炮制工艺。结论优选得到的山茱萸炮制工艺是合理的。
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| 关 键 词： | 山茱萸 炮制 正交实验 |
| 文章编号： | 1003-9783（2006）02-0135-03 |
| 收稿时间： | 2005-11-28 |
| 修稿时间： | 2005-11-28 |
Optimization of the Processing Technology for Fructus Corni by Orthogonal Test |
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| YU Zongliang,CAI Baochang,DING Xia. Optimization of the Processing Technology for Fructus Corni by Orthogonal Test[J]. Traditional Chinese Drug Research & Clinical Pharmacology, 2006, 17(2): 135-137 |
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| Authors: | YU Zongliang CAI Baochang DING Xia |
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| Affiliation: | Nanjing University of Traditional Chinese Medicine, Nanjing 210029 |
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| Abstract: | Objective To optimize the technology for processing Fructus Corni steamed with alcohol. Methods With the yield of polysaccharide from Fructus Cornias as the indicators,three factors(of wine volume,moistening time, steaming time)were optimized by orthogonal test . Results The optimal processing technology for processing Fructus Corni is as follows: the wine volume for 25 %,moistening for 2 h, steaming for 4 h. Conclusion The optimal processing technology for processing Fructus Corni is reasonable. |
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| Keywords: | Fructus Corni Processing Technology Orthogonal test |
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