姜栀子炮制工艺的实验研究

Study on Processing Technique of Gardenia jasminoids Roasted with Ginger

目的:采用正交试验法优选姜栀子的炮制工艺。方法:以京尼平苷、藏红花酸糖苷-1和藏红花酸糖苷-2含量为指标,选择烘制温度、烘制时间和生姜用量3个因素,每个因素取3个水平,进行姜栀子炮制工艺优选考察。结果:生姜用量对姜制子炮制工艺有显著影响,最佳工艺为:取生栀子饮片加12.5%姜汁拌匀,闷润至干,置120℃烘箱烘制15 min,取出,放凉。结论:正交试验确定的姜栀子炮制工艺合理可靠,稳定性好。

Objective：To study on the processing technique of Gardenia jasminoids roasted with ginger by orthogonal design.Method： With the contents of geniposide,crocin 1 and crocin 2 in G.jasminoids as evaluation index,the amount of ginger,baking temperature and time were selected as experimental factors and each factor had three levels.Result： The optimum conditions were that G.jasminoids mixed with 12.5% ginger juice,which should be throughtly soaked in an airtight ware,were baked at 180 ℃ for 15 min in the oven.The amount of ginger had significant effect on the experimental results.Conclusion： The processing technology determined by orthogonal design was reasonable reliable and stable.