摘要
目的优选酒蒸山茱萸的炮制工艺。方法以山茱萸多糖得率作为考察指标,采用正交设计法对炮制工艺中酒的用量、闷润时间、蒸制时间3个因素进行优选研究。结果酒蒸山茱萸的炮制工艺,以酒的用量25%,闷润时间2h,蒸制时间4h为最佳炮制工艺。结论优选得到的山茱萸炮制工艺是合理的。
Objective To optimize the technology for processing Fructus Comi steamed with alcohol. Methods With the yield of polysaccharide from Fructus Cornias as the indicators, three factors（of wine volume, moistening time, steaming time） were optimized by orthogonal test . Results The optimal processing technology for processing Fructus Corni is as follows： the wine volume for 25 %, moistening for 2 h, steaming for 4 h. Conclusion The optimal processing technology for processing Fructus Corni is reasonable.
出处
《中药新药与临床药理》
CAS
CSCD
2006年第2期135-137,共3页
Traditional Chinese Drug Research and Clinical Pharmacology
基金
国家"十五"科技攻关项目(2001BA701A11)
关键词
山莱萸
炮制
正交实验
Fructus Corni
Processing Technology
Orthogonal test
