炒白术、焦白术的质量研究

Studies on the way of quality control of fried and deep-fried Atractylodes macrocephala Koidz

目的确定炒白术、焦白术炮制的最佳条件。方法以炒白术、焦白术饮片为分析对象，用水浸出物、醇浸出物及HPLC测定的白术内酯Ⅲ含量作为指标。以正交实验方法进行实验。结果白术用切片厚度为3mm的白术饮片炮制时各种指标最高。临床用白术饮片炮制的最佳条件为：锅内空间温度140～160℃，炮制时间4min。焦白术饮片炮制的最佳爹件为：锅内空间温度180～200℃，炮制时间5min。结论该研究客观性强，具有较好的实践意义。

OBJECTIVE macrocephala Koidz. METHODS To determine the best processing condition of the slice of fried and deep-fried Atractylodes Taken the slice of fried and deep fried Atractylodes macroeephala Koidz as the analytical objects,the substance extracted from water, the substance extracted from 70% alcohol and atraetylenolide Ⅲ measured with HPLC as the index signs,the experiment was done with the orthogonal test. RESULTS The best thickness of the Atraetylodes macrocephala Koidz slice was 3 mm and all the index signs were highest. The best condition of the slice of fried Atractylodes macroeephala Koidz in clinic was 140-160℃ in pot,4min. The best condition of the slice of deep-fried Atractylodes macrocephala Koidz in clinic was 180-200℃ in pot,Smin. CONCLUSION The research was strong objectivity and had better practice.