| 盐巴戟炮制工艺研究 |
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| 引用本文： | 陈美燕,高佳,巫庆珍.盐巴戟炮制工艺研究[J].中国民族民间医药杂志,2009,18(17):28-29. |
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| 作者姓名： | 陈美燕 高佳 巫庆珍 |
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| 作者单位： | 福建省漳州卫生职业学院药学系,福建,漳州,363000 |
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| 摘 要： | 目的:优化盐巴戟天最佳炮制工艺条件;方法:以多糖为指标,用正交设计试验对盐巴戟天炮制工艺进行研究;结果:巴戟天在8%食盐水中浸泡20min,蒸20min为最佳炮制工艺,且测定其百分含量为28.37%;结论:本实验结果为制定巴戟天的饮片加工及质量标准提供了依据.
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| 关 键 词： | 巴戟天 炮制 正交设计 多糖 |
Morinda officinalis Salt Processing Technology Research |
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| Meiyan-Chen Gao jia Qingzhen-Wu.Morinda officinalis Salt Processing Technology Research[J].Chinese Journal of Ethnomedicine and Ethnopharmacy,2009,18(17):28-29. |
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| Authors: | Meiyan-Chen Gao jia Qingzhen-Wu |
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| Institution: | Zhangzhou Vocational College of Pharmacy;Pharmacy department;Fujian Zhangzhou 363000 |
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| Abstract: | Objective :To optimize the best concocted Morinda officinalis salt conditions;Methods: polysaccharide as an index test with orthogonal design Morinda officinalis Salt Processing Technology to conduct the study;Results: Morinda officinalis in the 8% salt water immersion 20min,steamed 20min produced the best technology,and determination of its percentage content of 28.37%;Conclusion: The results for the formulation of Morinda officinalis Pieces of quality standards for processing and provides a basis. |
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| Keywords: | Morinda officinalis concocted orthogonal design polysaccharide |
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