| 正交试验优选酒炙广地龙炮制工艺 |
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| 引用本文： | 李焕平.正交试验优选酒炙广地龙炮制工艺[J].中医临床研究,2011,3(9):98-99. |
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| 作者姓名： | 李焕平 |
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| 作者单位： | 广东省德庆县中医院,广东,肇庆,526600 |
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| 摘 要： | 目的：优选出酒炙广地龙最佳炮制工艺。方法：以次黄嘌呤的含量为评价指标，选择加酒量、闷润时间、烘干温度三个主要影响因素，用L9（3^4）正交设计表，采用方差分析法，对广地龙进行酒炙工艺的优选。结果：酒炙广地龙的最佳炮制工艺，每20g饮片，加10ml黄酒，闷润50min，40℃干燥。结论：本方法为规范酒炙广地龙的炮制工艺，提高酒炙广地龙的质量，提供了科学依据。
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| 关 键 词： | 广地龙 酒炙 正交试验 |
Optimizing the best processing technique of wine sunburn pheretima |
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| LI Huan-ping.Optimizing the best processing technique of wine sunburn pheretima[J].Clinical Journal of Chinese Medicine,2011,3(9):98-99. |
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| Authors: | LI Huan-ping |
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| Abstract: | Objective： To optimize the best processing technique of wine sunburn pheretima- Method： Hypoxanthine for evaluation of the content index, select plus liquor, boring run time, the drying temperature of three main factors, L9 （3^4） orthogonal designing tables, by using analysis of variance, to optimize the best processing technique of wine sunburn pheretima- Result： Processing technique of wine sunburn pheretima best, each 20g pieces, plus 10ml rice wine, stuffy run dry 50min, 40℃- Conclusions： This method provides a scientific basis for the specification of processing technique of wine sunburn pheretima and improving the quality of wine sunburn pheretima- |
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| Keywords: | Pheretima Wine sunburn Orthogonal test |
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