| 牛蒡子现代炮制工艺研究 |
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| 引用本文： | 刘彬彬,康廷国.牛蒡子现代炮制工艺研究[J].辽宁中医杂志,2005,32(10):1076-1077. |
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| 作者姓名： | 刘彬彬 康廷国 |
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| 作者单位： | 辽宁中医学院,辽宁,沈阳,110032 |
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| 基金项目： | 十五”国家科技攻关项目(2001BA701A55-31) |
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| 摘 要： | 目的:探讨牛蒡子的现代炮制方法。方法:选择微波强度和加热时间2个因素,按L9(34)正交来安排试验,以牛蒡子苷和牛蒡子苷元含量之和为考察指标。结果:最佳工艺为微波强度中火,加热3min。结论:微波加热的方法简便、可行,可作为牛蒡子的现代炮制工艺。
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| 关 键 词： | 牛蒡子 现代炮制工艺 正交试验 牛蒡子苷 牛蒡子苷元 |
| 文章编号： | 1000-1719(2005)10-1076-02 |
| 收稿时间： | 2005-05-11 |
| 修稿时间： | 2005年5月11日 |
Study on New Technology for Processing Fructus Arctii |
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| LIU Bin-bin,KANG Ting-guo.Study on New Technology for Processing Fructus Arctii[J].Liaoning Journal of Traditional Chinese Medicine,2005,32(10):1076-1077. |
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| Authors: | LIU Bin-bin KANG Ting-guo |
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| Institution: | Liaoning College of TCM , Shenyang 110032,Liaoning,China |
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| Abstract: | Objective:To discuss the modern technology for processing Fructus Arctii.Methods:Select microwave intensity and heating time.The experiments were carried out according to the orthogonal design table.The contents of arctiin and arctigenin in processed product were used to detect the factor levels.Results:The best procedure is to heat with middle microwave for 3min.Conclusion:This method was convenient and viable,can be the modern processing technology of Fructus Arctii. |
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| Keywords: | Fructus Arctii modern processing technology orthogonal design arctiin arctigenin |
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