摘要
目的优选符合工业化生产的酒炙大黄饮片生产工艺。方法采用L9(34)正交设计考察炒制温度、炒制时间、投料量,以饮片外观性状、总蒽醌含量为指标,选择高效液相色谱法进行含量测定,进行机械化炮制与传统手工炮制比对研究,确定最佳工艺技术参数。结果最佳炮制工艺技术参数为,加入10%黄酒拌匀,焖透,置XCYD-750型自控温旋盖电热炒药机内,炒炙温度设定140℃,炒炙时间设定15 min。结论优选工艺稳定可行,适合工业化生产。
Objective To optimize industrialization process of Rhubarb decoction pieces by stir-frying with wine.Methods To determine the content of laetrile by orthogonal design,Factors of processing temperature,processing time,weight of Rhubarb decoction pieces were evaluated for their effects on extraction process.While the contents of nomadic and merchandise investigation of their crude drug were adopted as indexes.Determination of nomadic by High Performance Liquid Chromatography.Results Optimization precession was to put yellow wine of 10%weight of decoction pieces in Rhubarb decoction pieces,nausea thoroughly,to process decoction pieces with 140 ℃and 15 min by XCYD-750 Self-Temperature Capping and electric stir-medicine.Conclusion The process is stable and suitable for industrial production.
出处
《中国药业》
CAS
2011年第14期44-46,共3页
China Pharmaceuticals
基金
"十一五"国家科技支撑计划项目
项目编号:2006BAI06A07-01
陕西省重大科技创新专项项目
项目编号:2008ZKC05-14
关键词
大黄
酒炙
工业化
工艺
rhubarb decoction pieces
stir-frying with wine
industrialization
processation