摘要
采用正交设计法研究管花肉苁蓉酒浸炮制法的最佳工艺。利用HPLC法测定管花肉苁蓉中松果菊苷的含量,采用L9(34)正交设计法优化酒浸炮制法的最佳工艺。实验结果表明管花肉苁蓉酒浸的最佳工艺条件为A1B3C3,即饮片规格厚度为6mm的净药米酒浸制120min。该法优化的管花肉苁蓉酒浸工艺简便稳定。
To optimize stir-frying with wine technology of Citanche tubulosa（Schenk）Wight by orthogonal design.The content of Citanche tubulosa（Schenk）Wight was determined by HPLC,and the optimum stir-frying with wine technology was selected by orthogonal experiment design as A1B3C3,that was the net pieces of 6mm thickness specifications soaked 120min with rice wine.This technology is simple,convenient and quite stable.
出处
《石河子大学学报（自然科学版）》
CAS
2012年第6期735-738,共4页
Journal of Shihezi University(Natural Science)
基金
石河子大学药学院科学技术研究发展计划项目(YXYZQJJ2011B03)
石河子大学自然科学与技术创新重点项目(ZRKX2009ZD05)
关键词
管花肉苁蓉
酒浸工艺
正交设计
Citanche tubulosa（Schenk）Wight
stir-frying with wine techology
orthogonal design
