摘要
目的:以续断皂苷Ⅵ为指标对续断的炮制工艺进行优选。方法:采用L9(34)正交试验进行筛选。结果:用10的黄酒浸润,150℃的下锅温度,炒6min时为续断酒炙的最佳炮制工艺。结论:酒炙续断最佳炮制工艺是科学合理的,酒炙可使有效成分含量增加,其质量稳定可控。
OBJECTIVE Using the akebia saponin D as the index to choose the processing technology of dipacus. METHODS Using the orthogonal test of L9 （3^4） to filter. RESULTS Using 10% yellow wine to soakage, the temperature of plunging to the pan was 170℃ and sauting 8min as the best processing technology of fried dipacus. CONCLUSION The best processing technology of wine fried dipacus is scientific and reasonable and wine frying could increase the content of effective component,its quality is stable and controllable.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2008年第17期1475-1477,共3页
Chinese Journal of Hospital Pharmacy
