盐炙北五味子最佳炮制工艺研究

Research Into the Optimum Roasting Technology for Schisandra chinensis fruits by Stir-baking Process with Salt

优选北五味子最佳盐炙炮制工艺。以五味子醇甲和五味子醇乙含量为评价指标,分别选择加盐量、闷润时间、炒制时间为考察因素,采用正交试验法,对五味子进行盐炙工艺的优选。北五味子最佳炮制工艺为加盐1%、闷润1h、炒制80s。优选出的北五味子盐炙工艺稳定可行,重现性好。

To optimize the best processing technology of Fructus Sch/sandrae ch/nens/s stir- baked with salt. The orthogonal test was employed to determine the effects of the three factors including salt amount, soaking time, and baking time, then Schizandrol A and Schizandrol B were used to evaluate level of technology. The amount of salt 1%, soaking 1 hour, and baking 80 seconds are the best processing technology. This best pro- cessing technique is stable, feasible and good repetition.