正交试验法优选酒当归的炮制工艺

Using Orthogonal Design to Optimize the Technology of Winy Angelica sinensis (Oliv.) Diels

目的:优选酒当归的炮制工艺。方法:以挥发油和阿魏酸含量为指标,以黄酒用量、闷润时间、炒制温度和炒制时间为考察因素,采用正交试验法,优选酒当归的炮制工艺。用紫外分光光度法测定挥发油含量,用HPLC法测定阿魏酸含量。结果:优选出的酒当归最佳炮制工艺为:黄酒用量10%,闷润1h,140℃炒制15min。结论:优选出的酒当归炮制工艺合理可行,为酒当归的炮制及其质量控制提供了依据。

Objective：To optimize the technology of winy Angelica sinensis （Oliv.） Diels. Methods：The volatile oil content and the ferulic acid content were taken as indexes,with the dosage of yellow wine,the drenching time, the drying temperature and the drying time as study factors, using L9 （ 3^4 ） orthogonal design to optimize the technology of winy Angelica sinensis （ Oliv. ） Diels. The volatile oil content was determined by UV and the ferulic acid content was determined by HPLC. Results：The best condition was determined：the proportion of yellow wine is 10%, the drenching time is 1h,the heating temperature is 140℃ and the heating time is 15 minutes. Concluslon：the technology was convenient and feasible,and the basis for the standardized processing technology and quality standards of winy Angelica sinensis （Oliv.） Diels was supplied.