多指标正交试验法优选泽泻盐炙炮制工艺

Optimum stir-bake with saltwater technology on Rhizoma Alismatis by multiple indexes orthogonal test

目的:通过多指标正交试验法优选泽泻盐炙炮制工艺,为规范盐炙泽泻的炮制工艺提供技术参数。方法:采用正交试验法,以泽泻醇B23-乙酸酯、乙醇浸出物、成品性状为指标,考察溶解食盐用水量、炮制温度、时间三因素(每个因素取三个水平)对泽泻盐炙的炮制工艺进行优选。结果:炮制温度、时间对试验结果有显著影响,食盐加水量无明显影响,盐炙泽泻的最佳工艺为:每100kg泽泻,食盐2kg加水10kg溶解,100°C炒10min。结论:本研究对规范盐炙泽泻的炮制工艺具有一定的意义。

AIM ： To optimize and establish a stir-bake with saltwater technology on Rhizoma Alismatis by multiple indexes orthogonal test methods, providing technical index on standardization of stir-bake with saltwater on Rhizoma Alismatis. METHODS ： The orthogonal test was employed to determine the effects of the three factors including the quantity of saltwater,temperature and time affiliated with three levels Alisol B23-acetate, alcohol extractive and properties. RESULTS： Temperature and time had notable effects on experimental results, but the quantity of saltwater had no effect on the results, the temperautre was at 100 ℃, time was 10 minutes an adding 2 kg salt to 10 kg water per 100 kg drugs. CONCLUSION： The research is meaningful to standardization of stir-bake with saltwater on Rhizoma Alismatis.