酒黄芩炮制方法的研究

目的：探讨不同炮制方法对酒黄芩中黄芩苷含量的影响，优化酒黄芩微波炮制的工艺条件。方法：采用紫外分光光度法检测黄芩苷含量，并通过正交试验对酒炙黄芩的微波热力、加水量、微波时间三因素进行微波炮制黄芩的工艺考察。结果：可用微波法炮制酒黄芩，微波法炮制黄芩的工艺为微波热力40％，微波时间2．5min，加水量为20％。结论：微波法炮制的酒黄芩中黄芩苷含量高于炒黄芩，正交设计中的微波时间对工艺影响显著，其次是微波热力，第三是加水量。

Studies on the processing method of Scutellaria baicalensis Georgi

bject: To study the effect of different processin g technology on the content of baicalin and optimize the processing technology of Scutellaria Baical ensis Georgi by microwave. Methods: Ultraviolet spectrophotometric method was us ed to detect the content of baicalin. The conditions including microwave power, microwave time and amount of water were optimized using orthogonal test design. Results: The optimal conditions were 40% for microwave power, 2.5 min for microw a ve time and 20% for amount of water. Conclusion: The key factor was microwave ti me, subsequently were microwave power and amount of water. With the optimal cond itions, the content of baicalin extracted from root of Scutellaria baicalensis G eorgi can be enhanced.