| 清炒沙苑子炮制工艺初探 |
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| 引用本文： | 邱凤邹,黄伟东,陆燕萍,杨选平. 清炒沙苑子炮制工艺初探[J]. 中国现代药物应用, 2009, 3(18): 21-22 |
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| 作者姓名： | 邱凤邹 黄伟东 陆燕萍 杨选平 |
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| 作者单位： | 1. 深圳市龙岗区人民医院,518172
2. 广东医学院 |
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| 摘 要： | 目的 优选清炒沙苑子的最佳炮制工艺。方法用紫外分光光度法，以芦丁为对照品，测定沙苑子中总黄酮含量，采用L9（3^4）正交试验设计对沙苑子的清炒工艺进行优选。结果优选出的最佳炮制工艺为：烘箱的烘制温度为140℃，烘制时间为2h，烘，烘制为厚度3cm，结论本实验结果为规范清炒沙苑子的炮制工艺提供理论依据。
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| 关 键 词： | 沙苑子 总黄酮 正交试验 炮制工艺 |
Optimization of Processing Technology for Astragalus Complanatus by Orthogonal Experiment |
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| Affiliation: | Qiu Feng -zou Huang Wei-dong Lu Yan-ping et al.( The people hostile of longgang shenzhen city, Guangdong 5181721, China) |
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| Abstract: | Objective To optimize the best preparation technology of stir-baking simply Astragalus complanatus. Methods UV-spectrophotometry was applied to determine the total flavonoids content, which was extracted from stir-baking simply processed Astragalus complanatus. And the processing was designed by L9 （3^4 ） orthogonal design. Results The best preparation technology was satisfied with some conditions as follows： its thickness ：3cm, baking temperature： 140%, backing time： 2 hours. Conclusion The experimental results provide a theoretical basis of regulate Astragalus complanatus of Processing Technology. |
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| Keywords: | Astragalus eomplanatus Total flavonoids Orthogonal desingn Preparation technology |
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