| 均匀设计优化菟丝子的盐炙工艺研究 |
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| 引用本文： | 李春雨,赵国斌,张玉红,王树,薛贵平,张丹参.均匀设计优化菟丝子的盐炙工艺研究[J].中草药,2011,42(8):1537-1540. |
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| 作者姓名： | 李春雨 赵国斌 张玉红 王树 薛贵平 张丹参 |
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| 作者单位： | 1. 河北北方学院,河北,张家口,075000
2. 河北北方学院附属第一医院,河北,张家口,075000 |
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| 摘 要： | 目的以总黄酮、总多糖的质量分数以及水、醇浸出物为指标优化菟丝子盐炙工艺。方法采用均匀试验设计,利用紫外分光光度法测定总黄酮、总多糖的量,通过逐步非线性回归和等值线图优化炮制工艺。结果菟丝子最佳盐炙工艺为加盐量2%,闷润时间60 min,烘制温度170℃,烘制时间60 min。结论均匀设计和回归分析可以对实验结果进行高精度的预测,表明菟丝子盐炙工艺可行。
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| 关 键 词： | 菟丝子 炮制 盐炙工艺 均匀设计 回归分析 |
| 收稿时间： | 2010/11/1 0:00:00 |
Optimization of salt stir-baking technology for Cuscutae Semen by uniform design |
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| LI Chun-yu,ZHAO Guo-bin,ZHANG Yu-hong,WANG Shu,XUE Gui-ping and ZHANG Dan-shen.Optimization of salt stir-baking technology for Cuscutae Semen by uniform design[J].Chinese Traditional and Herbal Drugs,2011,42(8):1537-1540. |
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| Authors: | LI Chun-yu ZHAO Guo-bin ZHANG Yu-hong WANG Shu XUE Gui-ping and ZHANG Dan-shen |
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| Institution: | LI Chun-yu1,ZHAO Guo-bin2,ZHANG Yu-hong2,WANG Shu1,XUE Gui-ping1,ZHANG Dan-shen1 1.Hebei North University,Zhangjiakou 075000,China 2.The First Affiliated Hospital,Hebei North University,China |
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| Abstract: | Objective To optimize the preparation technology of Cuscutae Semen herb stir-baking process with salt,taking the contents of total flavornoids and polysaccharides and the percentage of water and alcohol-soluble components as indexes.Methods UV-spectrophotometry and uniform design were applied to determine the contents of total flavornoids and polysaccharides which were extracted from Cuscutae Semen.And the stir-baking process with salt was optimized by nonlinear regression and contour map.Results The best p... |
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| Keywords: | Cuscutae Semen processing salt-stir-baking process uniform design regression analysis |
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