| 猪心血炒酸枣仁的炮制工艺优选 |
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| 引用本文： | 翟莹莹,于欢,龚千锋,钟凌云,张金莲,张依欣.猪心血炒酸枣仁的炮制工艺优选[J].中国实验方剂学杂志,2017,23(24):46-50. |
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| 作者姓名： | 翟莹莹 于欢 龚千锋 钟凌云 张金莲 张依欣 |
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| 作者单位： | 江西中医药大学 药学院, 南昌 330004,江西中医药大学 药学院, 南昌 330004,江西中医药大学 药学院, 南昌 330004,江西中医药大学 药学院, 南昌 330004,江西中医药大学 药学院, 南昌 330004,江西中医药大学 药学院, 南昌 330004 |
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| 摘 要： | 目的:优选猪心血炒酸枣仁的炮制工艺,为地方特色炮制工艺的传承和发展提供参考。方法:以炒制时间、炒制温度、猪心血用量为考察因素,斯皮诺素和酸枣仁皂苷A含量的总评"归一值"(overall desirability,OD)为评价指标,采用星点设计-效应面法优选猪心血炒酸枣仁的炮制工艺并进行预测分析。结果:最佳炮制工艺为炒制时间6.1 min,炒制温度131℃,猪心血用量10%(酸枣仁药材每100 g拌入猪心血10 g);在此条件下,OD预测值0.830,预测值与真实值的偏差1.4%。结论:采用星点设计-效应面法优选的猪心血炒酸枣仁炮制工艺稳定可行、预测性良好,炮制工艺参数准确,为规范地方饮片特色炮制工艺及质量标准提供参考。
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| 关 键 词： | 酸枣仁 炮制工艺 斯皮诺素 酸枣仁皂苷A 星点设计-效应面法 |
| 收稿时间： | 2017/6/11 0:00:00 |
Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology |
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| ZHAI Ying-ying,YU Huan,GONG Qian-feng,ZHONG Ling-yun,ZHANG Jin-lian and ZHANG Yi-xin.Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology[J].China Journal of Experimental Traditional Medical Formulae,2017,23(24):46-50. |
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| Authors: | ZHAI Ying-ying YU Huan GONG Qian-feng ZHONG Ling-yun ZHANG Jin-lian and ZHANG Yi-xin |
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| Institution: | School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China,School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China,School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China,School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China,School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China and School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China |
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| Abstract: | |
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| Keywords: | Ziziphi Spinosae Semen processing technology spinosin jujuboside A central composite design-respone surface methodology |
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