摘要
目的:优选甘草炙吴茱萸的炮制工艺。方法:采用吴茱萸脂溶性及水溶性成分指纹图谱技术,单因素试验考察甘草用量、闷润时间、炒制温度、炒制时间4个因素对制吴茱萸炮制工艺的影响。结果:炒制温度和炒制时间对吴茱萸指纹图谱具有显著影响,最佳炮制工艺为药材-甘草100∶6,闷润3 h,180℃炒制10 min。结论:该优选工艺稳定可行,可为规范甘草炙吴茱萸炮制工艺提供试验依据。
Objective： To optimize processing technology of Glycyrrhiza uralensis-processed Evodia rutaecarpa. Method： Fingerprint technique of hydrophilic and lipophilic components in E. rutaecarpa was used, single factor test was employed to investigate effect of four factors including the amount of G. uralensis, moistening time, frying temperature and time on processing technology of E. rutaecarpa. Result： Frying temperature and time had significant effect on fingerprint of E. Rutaecarpa, optimum processing technology was as follows： ratio of G. uralensis to raw material 6： 100, fryed 10 min at 180℃ after moistening 3 h. Conclusion： This optimized technology was stable arid feasible, it could provided a scientific basis for standardization for processing technology of G. uralensis-processed E. rutaecarpa.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第17期31-35,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
贵阳市科技计划项目[(2010)筑科农合同字第1-中-16号]
贵州省科技创新人才团队建设项目[黔科合人才团队(2011)4008]
关键词
指纹图谱
炙吴茱萸
炮制工艺
甘草
fingerprint
processed Evodia rutaecarpa
processing technology
Glycyrrhiza uralensis
