摘要
目的 :筛选菟丝子黄酒炮制最佳工艺。方法 :采用正交设计筛选最佳炮制工艺。测定不同工艺样品总黄酮含量作为工艺评价指标。并且另做了 3个比较实验 ,考察本实验炮制所用各种辅料对炮制结果的影响。结果 :最佳炮制工艺为A2 B3C1 D2 。并且验证实验样品总黄酮含量测定结果高于比较实验各样品总黄酮含量测定结果。结论 :就黄酒炮制菟丝子来说 ,本文最佳炮制工艺可行。
Objective:To provide a basis for the choicing of Semen Cuscuta baked with stir frying with yellow wine.Methods: The orthogonal design was adopted to optimize the processing methods. The content of total flavonoids determined was as a marker to evaluate the different processes. Other three comparative experiments with different auxiliary materials were observed. Results: the optimum processing method with yellow wine was A 2B 3C 1D 2, and the contents of total flavonoids of test sample was highest in the experiments.Conclusions: The optimum processing method with yellow wine is feasible.
出处
《中成药》
CAS
CSCD
北大核心
2003年第1期43-45,共3页
Chinese Traditional Patent Medicine
关键词
工艺
菟丝子
炮制
黄酒炙
正交实验
中药
Semen cuscutae
processing
stir frying with yellow wine
orthogonal design
