黄柏炮制工艺研究(Ⅰ)

Studies on the processing Technology of Cortex Phellodendri

以浸出物、总生物碱、亚硝酸盐和对胃分泌影响为指标,对黄柏生品和不同炮制品进行实验比较。初步认为以170±5℃、8min和240±5℃、5min的清炒品为较佳工艺。

Cortex Phellodendri(Phellodendron Chinese and P. amurense) and its processed samples were studied on extracts, total alkaloids, nitrite and effects to gastric secretion as indicat-rix. The results showed that 170±5℃, 8min and 240±5℃. light-frying 5min were more excellent technology.