摘要
以牛膝中齐墩果酸的含量为指标,采用正交试验设计,对酒炙牛膝的各因素及水平进行筛选试验,结果显示最佳酒炙条件为C_3A_2B_2D_1,即加人 20％的黄酒、120℃烘制 1 h。
According to the content of oleanolic acid in Radix Achyranthis Bidentatae, the conditions of wine baking were studied with orthogonal test.The results showed that optimum conditions are using 20% yellow wine, baking at 120℃ for one hour.
出处
《中药材》
CAS
CSCD
2000年第11期681-682,共2页
Journal of Chinese Medicinal Materials
关键词
牛膝
酒炙
齐墩果酸
正交试验
炮制条件
Radix Achyranthis Bidentatae
Wine bake
Oleanolic acid
Orthogonal designs
