| 正交试验法优选酒制川芎的微波炮制工艺 |
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| 引用本文： | 李滨萍,冯倩茹,区炳雄,何国林. 正交试验法优选酒制川芎的微波炮制工艺[J]. 中药新药与临床药理, 2012, 23(3): 347-349 |
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| 作者姓名： | 李滨萍 冯倩茹 区炳雄 何国林 |
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| 作者单位： | 1. 广东省中医院,广州,510120
2. 广州中医药大学中药学院,广州,510006 |
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| 摘 要： | 目的 优选酒制川芎的微波炮制工艺.方法 采用正交试验,以阿魏酸和藁本内酯的含量为评价指标,确定最佳的微波炮制工艺.结果 川芎的最佳的炮制工艺为:黄酒用量为川芎质量的20％,闷润60 min,微波热力为60％,微波时间为2 min.结论 该方法简单、可行,而且易于控制,可作为川芎炮制的新方法.
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| 关 键 词： | 川芎 阿魏酸 藁本内酯 微波炮制 正交设计 高效液相色谱法 |
Optimization of Microwave Processing Technology of Wine-processed Rhizoma Chuanxiong with Orthogonal Design |
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| LI Binping , FENG Qianru , OU Bingxiong , HE Guolin. Optimization of Microwave Processing Technology of Wine-processed Rhizoma Chuanxiong with Orthogonal Design[J]. Traditional Chinese Drug Research & Clinical Pharmacology, 2012, 23(3): 347-349 |
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| Authors: | LI Binping FENG Qianru OU Bingxiong HE Guolin |
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| Affiliation: | 1.Guangdong Provincial Hospital of Traditional Chinese Medicine,Guangzhou 510120,China;2.School of Chinese Materia Medica,Guangzhou University of Chinese Medicine,Guangzhou 510006,China) |
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| Abstract: | Objective To optimize the microwave processing method of Rhizoma Chuanxiong(processed with wine).Methods The contents of ferulic acid and ligustilide were determined and were used as the investigative indexes for the optimization of microwave processing technology by orthogonal design.Results The best processing technology of Rhizoma Chuanxiong(processed with wine)was as follows:using 20 % wine(m/m),moistening for 60 min,and heating with 60 % of microwave heating power for 2 min.Conclusion This method is simple,practical and easy to control,and can be used as a new processing method for Rhizoma Chuanxiong(processed with wine). |
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| Keywords: | Rhizoma Chuanxiong Ferulic acid Ligustilide Microwave process Orthogonal design HPLC |
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