摘要
目的:确定五指柑的最佳米炒炮制工艺。方法:以五指柑药材中总黄酮和木犀草素含量为评价指标,以米和五指柑的比例、预热时间、米炒温度和炒制时间四因素,按L9(34)正交试验法,优选五指柑的最佳米炒炮制工艺。结果:正交试验结果表明,五指柑的最佳炮制工艺为:取粳米(每50g五指柑加大米12.5g),锅内中火210℃预热1.5min,拌炒5min,药材焦黄后,取出,放凉,筛去大米,即得。结论:通过上述炮制方法,总黄酮与木犀草素含量分别为12.20mg/g和0.383mg/g。
Objective ： To establish the best rice - frying processing of Folium Vitex negundo. Methods ： The concentration of to- tal flavone and luteolin contained in Folium Vitex negundo was used as evaluating indicators. The quadrature design of L9 （ 34 ） experiments was selected. Results ： The experiment result demonstrated that the best rice - frying possessing requires were as following. Take the rice（ 12.5g as 50g Folium Vitex negnndo） ,pot inside fire 210 ℃ preheat at 1.5 mins and fry for 5mins,the medicine material should be taken out after rice being yellowish brown and put cool, turning off rice. Conclusion：The best rice -frying processing of Folium Vitex negundo is established,and the contents of total flavone and luteolin are 12.20mg/g and 0. 383 mg/g.
出处
《辽宁中医杂志》
CAS
2012年第4期715-717,共3页
Liaoning Journal of Traditional Chinese Medicine
基金
广东省大学生科技创新项目(10573100020)
关键词
五指柑
木犀草素
米炒炮制工艺
Folium Vitex negundo
luteolin
rice - frying processing
