管花肉苁蓉切制法优劣比较

目的:探索管花肉苁蓉最优切制工艺。方法:采用润透法切片、烘软法切片、蒸法切片,分别计算饮片回收率、乙醇浸出物含量、饮片含水量。结果:润透法切片、烘软法切片、蒸法切片三者饮片回收率分别为84%、85%、90%,乙醇浸出物含量分别为30.5%、35.5%、32.7%。结论:管花肉苁蓉采用蒸法切制回收率最高,乙醇浸出物含量达药典要求,可作为最优切制工艺。

Objective：Explore the optimal cutting technics of Cistanche Tubulosa.Method：Adopt the thorough moistening method,soft baking method,and steaming method to cut it into pieces,and calculate the recovery rate of prepared slices,content of alcoholic extract,and water content of prepared slices respectively.Result：The recovery rates of the above three methods are respectively 84%,85%,and 90%;and the contents of alcoholic extract are respectively 30.5%,35.5%,and 32.7%.Conclusion：When the steaming method is adopted for cutting the Cistanche Tubulosa,the recovery date is highest,and the content of alcoholic extract can meet the requirement of the pharmacopoeia,therefore,it may be regarded as the optimal cutting technics.