| 当归微波炮制工艺的研究 |
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| 引用本文： | 肖焕,冯倩茹,林华.当归微波炮制工艺的研究[J].广州中医药大学学报,2012,29(4):447-449,453. |
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| 作者姓名： | 肖焕 冯倩茹 林华 |
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| 作者单位： | 广东省中医院药学部,广东广州,510120 |
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| 摘 要： | 【目的】研究酒制当归的微波炮制工艺。【方法】采用正交试验法,以阿魏酸及总挥发油的含量为评价指标,确定最佳的微波炮制工艺。【结果】酒制当归最佳炮制工艺为:每100 kg药材黄酒的用量为20 kg,闷润60 min,微波强度(中火)60%,微波时间为2 min。【结论】该方法简单、可行且易于控制,可作为当归炮制的新方法。
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| 关 键 词： | 当归/生产和制备 阿魏酸/分析 总挥发油/分析 色谱法 高压液相 |
Studies on Microwave Processing Technology for Radix Angelicae Sinensis |
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| XIAO Huan
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FENG Qianru
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LIN Hua.Studies on Microwave Processing Technology for Radix Angelicae Sinensis[J].Journal of Guangzhou University of Traditional Chinese Medicine,2012,29(4):447-449,453. |
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| Authors: | XIAO Huan FENG Qianru LIN Hua |
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| Institution: | (Dept.of Pharmacy,Guangdong Provincial Hospital of Traditional Chinese Medicine,Guangzhou 510120 Guangdong,China) |
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| Abstract: | Objective To study the microwave processing technology for wine-processed Radix Angelicae Sinensis.Methods With the contents of ferulic acid and total volatile oil as observation indexes,we optimized the microwave processing technology for Radix Angelicae Sinensis by orthogonal experiment.Results The optimal microwave processing procedures for wine-processed Radix Angelicae Sinensis were as follows: moistening the medicinal material of Radix Angelicae Sinensis for 60 min with 20kg of yellow rice wine for per 100g of medicinal material,microwave heating with 60% of heat strength for 2 min.Conclusion The established method is simple,practical and easy to be controlled,which can be used for a new processing method for wine-processed Radix Angelicae Sinensis. |
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| Keywords: | RADIX ANGELICAE SINENSIS/production & preparation FERULIC ACID/analysis TOTAL VOLATILE OIL/analysis CHROMATOGRAPHY HIGH PRESSURE LIQUID PHASE |
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