摘要
目的:研究醋制乌药炮制工艺,为其规模化生产提供试验数据。方法:采用正交设计对用醋量、闷润时间、烘烤时间、烘烤温度4因素3水平进行考察,采用HPLC测定醋制乌药中乌药内酯、乌药醚内酯、异乌药内酯的含量。结果:乌药的最佳炮制工艺为:每100g乌药加醋20g,闷润90min后,60℃烘烤2h。在本实验条件下,烘烤温度对指标成分含量的影响具有非常显著性意义,烘烤时间和闷润时间的影响有显著性意义。结论:本试验对规范醋制乌药炮制工艺具有一定的指导意义。
Objective ： To study the technological process of vinegar-prepared Radix Linderae. Method ： Orthogological design was adopted by using four factors included the amount of vinegar,moistening time,baking time and baking temperature as index, each factor including three levels. The content of linderalactone, linderane and isolinderalactone in radix linderae were determined by HPLC. Re- suit： The best technology was that 100 g radix linderae was moistened for 90 minutes and baked for 2 h under 60℃ with 20 g vinegar. Conclusion： The research is meaningful to standardize the technological process of vinegarprepared radix linderae.
出处
《中国药师》
CAS
2010年第5期663-664,共2页
China Pharmacist
关键词
醋制乌药
炮制工艺
乌药内酯
乌药醚内酯
异乌药内酯
Vinegar-prepared radix linderae
Technological process
Linderalactone
Linderane
Isolinderalactone
