| 阿胶烘制工艺优选 |
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| 引用本文： | 张振凌,汪坤. 阿胶烘制工艺优选[J]. 中国实验方剂学杂志, 2012, 18(14): 44-46 |
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| 作者姓名： | 张振凌 汪坤 |
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| 作者单位： | 河南中医学院,郑州,450008 |
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| 基金项目： | 河南省中医药管理局科研课题(98100408);中医药行业科研专项(201007010) |
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| 摘 要： | 目的:优选阿胶烘制工艺.方法:以阿胶珠中4种氨基酸的含量为指标,采用HPLC测定指标成分含量,选取烘制温度、时间及阿胶丁大小为考察因素,正交试验法优选阿胶烘制工艺.结果:阿胶最佳烘制工艺条件为1.27cm×0.88 cm×0.6 cm的阿胶丁在180℃烘制15 min.结论:该优选工艺简单可控、操作性强、适合大规模生产.
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| 关 键 词： | 阿胶 烘制工艺 正交试验 高效液相色谱法 |
| 收稿时间： | 2012-02-15 |
Optimization of Baking Process for Equus asinus |
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| ZHANG Zhen-ling and WANG Kun. Optimization of Baking Process for Equus asinus[J]. China Journal of Experimental Traditional Medical Formulae, 2012, 18(14): 44-46 |
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| Authors: | ZHANG Zhen-ling and WANG Kun |
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| Affiliation: | Henan University of Traditional Chinese Medicine,Zhengzhou 450008,China;Henan University of Traditional Chinese Medicine,Zhengzhou 450008,China |
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| Abstract: | Objective:To optimize baking process of Equus asinus.Method:With the cotents of 4 kinds of amino acid as indexes,which was determined by HPLC,baking process of E.asinus was optimized by orthogonal test with baking time,baking temperature and size of E.asinus as factors.Result:Optimum baking process was:size of E.asinus 1.27 cm×0.88 cm×0.6 cm,baked 15 min at 180 ℃.Conclusion:Optimized process was simple,controllable,operable,and suitable for mass production |
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| Keywords: | Equus asinus baking process orthogonal test HPLC |
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