盐制山茱萸炮制工艺研究

Study on Processing Technology of Corni Frutus

目的:优选盐制山茱萸的炮制工艺。方法:在预试验基础上选取食盐用量、蒸制压力、蒸制时间3个因素设置3水平,以马钱苷的含量为考察指标,进行正交试验设计,优选条件。结果与结论:最佳炮制工艺为食盐用量2.0%,蒸制压力为0.01 MPa,蒸制时间为1.5 h。

Objective：To optimize the preparation technology of Corni Fructus.Method：On the basis of trial tests,the three key factors,the amount of salt,steaming time and steaming pressure,were examined with orthogonal design.Loganin content was chose as evaluation index.Result and Conclusion：The optimal conditions for steamed Corni Fructus with salt are that the amount of salt is 2% of the weight of the medicinal materials,the steaming pressure is 0.01 MPa,and the steam time is 1.5 h.