摘要
目的研究并确定荆芥饮片的最佳干燥工艺条件。方法通过GC-MS法,考察了不同干燥温度、时间、初始含水率对干燥品含水率、胡薄荷酮和薄荷酮含量的影响作用。在单因素试验结果的基础上,以含水率、胡薄荷酮和薄荷酮含量为指标,采用多指标综合评分法选择正交试验的因素水平,最后通过L9(34)正交试验,确定荆芥饮片的最佳干燥工艺。结果与结论本试验初步确定荆芥饮片最佳干燥工艺为风温60℃,干燥4h,初始含水率为197.62%d.b。
Objective To research and optimize the drying technology of Schizonepetae Herba. Methods Effects of the different drying temperature, time, initial moisture on the moisture, pulegone and menthone of the dried product were studied by GC-MS. Based on the one-factor experimental results, multiple-index grading method was used to determine the factor levels of the orthogonal test. Finally, the best drying technology of Schizonepetae Herba was optimized by L9 （34） orthogonal test. Results and Conclusion The Optimized tentative drying technology of Schizonepetae Herba is as follows： the temperature of 60℃, the time length of 4 hours, and the initial moisture of 197.62%d. b.
出处
《中国药事》
CAS
2012年第6期577-581,共5页
Chinese Pharmaceutical Affairs
基金
中医药行业科研专项(编号201007012-1-7)
关键词
荆芥饮片
干燥
胡薄荷酮
薄荷酮
正交试验
Sehizonepetae Herba
drying
pulegone
menthone
orthogonal test
