摘要
目的:确定麸炒白术的最佳中试炮制工艺。方法:采用正交试验法和多指标综合加权评分法,以白术饮片外观性状、白术内酯(Ⅰ+Ⅲ)含量和醇溶性浸出物为考察指标,对影响白术炮制的因素进行考察。结果:中试最佳工艺为:炒制温度240℃,加热时间21min,辅料用量10%,炒制转数25r/min。结论:该工艺运用现代饮片工业,为进一步制定白术饮片的质量标准提供了参考依据,为工业化大生产提供了数据支持。
Objective ： To research the best processing method of Rhizoma Atractylodis Macrocephalae stir - fried with bran. Methods： L9 （34） orthogonal table is decided with three factors： shape appearance, atractylenolide（ Ⅰ＋Ⅲ）, and the amount of alcohol - soluble extractive. Results ： The best processing method is ： Rhizoma Atractylodis Macrocephalae were processed by stir - frying with 10 percent of bran for 21 min in a heat of 240℃. Conclusion： The processing technol- ogy stir - fried with honey - bran was determined on the basis of pilot production, and had great practical significance, and could guide the production as a model for processing standardization.
出处
《中华中医药学刊》
CAS
2012年第2期278-280,共3页
Chinese Archives of Traditional Chinese Medicine
基金
国家卫生部科研基金资助项目(WKJ2010-2-019)
浙江省经贸委中药现代化专项资助项目(浙财企字[2008]268号)
浙江省中医药重点研究计划资助项目(2009ZX093 08-004)
关键词
白术
麸炒
炮制工艺
正交试验
Rhizoma Atractylodis Macrocephalae stir- fried with bran
processing
orthogonal design
