摘要
目的:优选酒炖山萸肉炮制工艺。方法:HPLC测定莫诺苷含量为指标,正交设计法优选。结果:酒炖法最佳工艺为加酒量0.4mL.(100g)-1,闷润时间60min,炖制时间4h。结论:不同炮制工艺对莫诺苷的含量有一定影响。
Objective： Optimization fruetus eorni of vinum stewing technology of processing drugs. Methods： HPLC assay content of the morroniside as indieatrix, use orthogonal design method optimization. Results： The optimization technology of vinum stewing method is to put 0. 4mL·（100g）^-1 vinum into, and moistening 60min, stewing 4h. Conclusion： Different technology of processing drugs could play some effect to the eoneent of morroniside.
出处
《中国现代中药》
CAS
2007年第5期13-15,共3页
Modern Chinese Medicine
基金
河南省重大科技攻关项目(0422030700)
关键词
山茱萸
酒炖工艺
莫诺苷
HPLC
Fructus corni
Vinum stewing technology
Morroniside
HPLC
