摘要
目的:优选白芥子微波炮制的最佳工艺。方法:以微波火力和加热时间为变量,采用均匀实验设计,以外观性状、水溶性浸出物、醇溶性浸出物、脂肪油和芥子碱硫氰酸盐含量5个方面为考察指标。结果:白芥子微波炮制的最佳工艺为微波大火力,加热3min。结论:微波法炮制白芥子合理、稳定、可行。
Objective：To select the best microwave processing procedure of Semen Sinapis albae.Method：The conditions including microwave power and heating time were selected by uniform-design on the basis of the indexes such as macroscopical character,water-soluble extractives,ethanol-soluble extractives,fatty oil content and Sinapine thiocyanate content.Result：The best conditions were strong microwave power and heating three minutes.Conclusion：The microwave processing procedure of Semen Sinapis albae was proved to be reasonable and feasible.
出处
《中华中医药学刊》
CAS
2012年第4期908-910,共3页
Chinese Archives of Traditional Chinese Medicine
关键词
白芥子
微波
炮制
工艺
Semen Sinapis albae
microwave
processing
procedure
