正交试验筛选酒黄芩最佳炮制工艺

Selection of Best Processing Procedure of Wine Radix Scutellariae through Orthogonal Test

目的探讨不同炮制方法对酒黄芩中黄芩苷含量的影响,优化酒黄芩炮制的工艺条件。方法采用HPLC法测定黄芩苷含量,并通过正交试验对酒炙黄芩的加酒量、炒炙温度、炒炙时间三因素进行炮制黄芩的工艺考察,按L9(34)进行实验研究。结果酒制黄芩的最佳工艺是加酒量为10%,炒炙温度为170℃,时间为5m in。结论正交设计中的炒炙温度与炒炙时间两因素对工艺影响显著。

Objective： To discuss the effects of different processing, procedure on the content of baicalin in wine radix scutellariae to optimize the condition of wine radix scutellariae＇s processing procedure. Method： Use HPLC to investigate the content of baicalin and use orthogonal test to investigate the wine quantity, fry - temperature and fry - time of wine radix scutellariae. The research was based on L9 （3^4） . Results ： The wine quantity was 10% and the fry - temperature was 170℃ of the five - minute processing procedure of wine radix scutellariae. Conclusion ： The fry - temperature and fry - time in orthogonal design have significant influence on processing procedure.