摘要
目的建立肉苁蓉片的炮制工艺。方法以松果菊苷和毛蕊花糖苷的含量为指标,采用四因素三水平正交实验对影响肉苁蓉片炮制工艺的主要因素,包括药材的软化方法、干燥方法、干燥温度和饮片厚度进行了考察。结果经过正交实验确定最佳的炮制工艺参数为:采用隔水蒸软2 h的方式将肉苁蓉软化,然后切成6 mm厚片,70℃烘干。结论 该方法稳定、重现性好,可用于肉苁蓉片的工业化生产。
OBJECTIVE To establish the processing method of Cistanche Herba decoction pieces.METHODS Orthogonal test of 4 factors and 3 levels was used to optimize the main influencial factors of processing Cistanches Herba decoction pieces,including softening method,drying method and temperature,and thickness of the pieces.RESULTS The optimized process was to soft the crude drugs of Cistanches Herba by vapor for 2 h,cut them into pieces with 6 mm thickness,then heat them at 70 ℃ in an oven.CONCLUSION This processing method is stable and reproducible,which is feasible for the industrial production.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2011年第14期1074-1076,共3页
Chinese Pharmaceutical Journal
基金
"重大新药创制"科技重大专项(2009ZX09308-004
2009ZX311-004)
教育部新世纪优秀人才计划(1985-2-102-113)
科技部十五攻关项目(2001BA701A41
2001BA701A55-34)
中国科学院"西部之光"人才培养计划"联合学者"项目(lhxz200901)
关键词
肉苁蓉片
炮制工艺
Cistanches Herba decoction pieces
processing method