摘要
目的:采用正交试验法优选盐制补骨脂工艺。方法:以其所含的香豆素、黄酮、酚类等12个成分为考察指标,采用L9(34)正交试验比较不同因素对盐制补骨脂的影响。结果:确定的最佳工艺为100 g补骨脂加2 g盐,闷润2 h,150℃炒制10 min。结论:正交试验的结果合理、可靠,为盐制补骨脂的炮制工艺提供了依据。
Objective： To optimize the preparation of salt-processed Psoraleae Fructus by the orthogonal test method. Method： With the 12 components such as eoumarin, flavone and phenolics as study indexes, a L9 （34） orthogonal test was adopted to compare the effect of different factors on salt-processed Psoraleae Fructus. Result： According to the finalized optimal process, 100 g Psoraleae Fructus was added with 2 g salt, moistened for 2 hours, and then fried for 10 min at 150% Conclusion： The orthogonal test is so rea- sonable and reliable that it can provide basis for the preparation of salt-processed Psoraleae Fructus.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2013年第3期346-349,共4页
China Journal of Chinese Materia Medica
基金
国家自然科学基金项目(30701108)
江苏高校优势学科建设工程项目PAPD(ysxk-2010)
南京中医药大学中药学一级学科开放课题项目(2011ZYX2-008)
关键词
补骨脂
盐制
正交试验
Psoraleae Fructus
salt-processed preparation
orthogonal test
