摘要
目的:优化醋制柴胡的微波炮制新工艺。方法:采用正交试验,以柴胡皂苷b2和总皂苷含量为评价指标,以醋用量、微波热力、加热时间、药材铺叠厚度为考察因素,确定最佳微波炮制工艺。结果:最佳的炮制工艺为醋用量20kg,微波热力60%,加热时间6min,铺叠厚度1cm。结论:该方法简单、可行,易于控制,可作为醋制柴胡的新方法。
OBJECTIVE：To optimize the microwave processing method of Bupleuri Radix（processed with vinegar）.METHODS：The microwave processing technology of Bupleuri Radix was optimized by orthogonal design using the content of vinegar,microwave heating power,heating time and stack thickness as factors and the contents of saikosaponin b2 and total saponin as index.RESULTS：The best processing technology were：the amount of vinegar was 20 kg,microwave heating with 60%,the time of microwave heating was 6 min,stack thickness was 1 cm.CONCLUSION：The method is simple,practical and easy to control,could be used as a new processing method of Bupleuri Radix（processed with vinegar）.
出处
《中国药房》
CAS
CSCD
北大核心
2011年第23期2148-2150,共3页
China Pharmacy
关键词
柴胡
微波炮制
柴胡皂苷
正交试验
Bupleuri Radix
Microwave process
Saikosaponin
Orthogonal design
