均匀设计优化清蒸黄精的炮制工艺

Process optimization of processed techniques and quality in Polygonatum steamed by uniform design

目的:考察清蒸黄精的炮制工艺。方法:以黄精中多糖、醇浸出物和水浸出物为指标,采用均匀试验设计及综合评分法优选酒蒸黄精工艺。结果:其中清蒸时间和干燥温度对试验结果有极显著性影响,焖润时间对试验结果有显著性影响。优化工艺为:清蒸6h,焖润12h,70℃干燥。结论:合理优选出最佳的炮制工艺稳定。

Objective：to optimize the techniques of processing in Polygonatum Steamed.Method：The preparation was optimized by using Uniform design which took the contents of poly saccharides,alcohol content,water contentin Polygonatum Steamed.Result：Time of steamed have the remarkable significance influence to the result.Time of Airtight laying and the temperature of dried has the significance influence to the result.The optimized processing steaming for Steamed 6 hours,airtight laying 12 hours,drying 70℃were the fairest of all the products.Conclusion：It is successful to prepare on Polygonatum steamed using the optimized techniques of processing.