| 醋蒸五味子炮制工艺研究 |
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| 引用本文： | 陆兔林,马新飞,苏丹,殷放宙,王巧晗. 醋蒸五味子炮制工艺研究[J]. 中药材, 2006, 29(12): 1283-1285 |
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| 作者姓名： | 陆兔林 马新飞 苏丹 殷放宙 王巧晗 |
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| 作者单位： | 南京中医药大学,江苏,南京,210046 |
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| 摘 要： | 目的：探讨五味子的最佳醋蒸工艺。方法：以五味子醇甲及五味子乙素为指标，选择闷润时间、蒸制时间、醋的用量3个因素，以L9（3）^4正交设计表，采用方差分析方法，对五味子进行醋蒸工艺的优选。结果与结论：最佳醋蒸工艺为取五味子100kg，加入20％醋，拌匀闷润1.5h，蒸制5h，干燥即得。
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| 关 键 词： | 醋蒸五味子 炮制工艺 五味子醇甲 五味子乙素 |
| 文章编号： | 1001-4454(2006)12-1283-03 |
| 收稿时间： | 2006-04-19 |
| 修稿时间： | 2006-04-19 |
Study on the Stir-bake with Vinegar Technology of Fructus Schisandra Chinensis |
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| LU Tu-lin,MA Xin-fei,SU Dan,YIN Fang-zhou,WANG Qiao-han. Study on the Stir-bake with Vinegar Technology of Fructus Schisandra Chinensis[J]. Journal of Chinese medicinal materials, 2006, 29(12): 1283-1285 |
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| Authors: | LU Tu-lin MA Xin-fei SU Dan YIN Fang-zhou WANG Qiao-han |
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| Affiliation: | Nanjing University of Traditional Chinese Medicine, Nanjing 210046, China |
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| Abstract: | Objective:To study a best stir-bake with vinegar technology on Fructus Schisandra Chinensis.Methods: The orthogonal test was employed to detect the effects of the three factors including the moistening time,parboil time and the quantity of vinegar with the indexes Schizandrol A and Schisandrin B.Orthogonal table L9(3)4 and the variance analysis were choosen in the experiment to optimize a stir-bake with vinegar technology on Fructus Schisandra chinensis.Results and Conclusion: The best producing technology are as follows: with 100 Kg Fructus Schisandra Chinensis adding 20% vinegar,moistening for 1.5 h,parboiling 5 h,desiccating thoroughly. |
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| Keywords: | Vinegar Fructus Schisandra Chinensis Stir-bake technology Schizandrol A Schisandrin B |
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