正交试验法优选桑白皮蜜炙工艺

Optimization of stir-baking technology for Mori Cortex with honey by orthogonal test

目的优选桑白皮最佳蜜炙工艺。方法以传统外观质量和内在质量(总黄酮量、东莨菪内酯量)为评价指标,采用L9(34)正交试验,对蜜与水比例、闷润时间、炒制温度及炒制时间4个因素进行考察。结果桑白皮最佳蜜炙工艺为取炼蜜25 g加入37.5 g沸水稀释,淋入100 g桑白皮净制饮片拌匀,闷润60 min,置炒制容器内,240℃炒制18 min,取出晾凉。结论优选出的蜜炙工艺设计合理、结果可靠,为规范蜜桑白皮饮片生产提供了理论依据。

Objective To optimize the stir-baking technology for Mori Cortex with honey. Methods The traditional appearance and intrinsic quality （the contents of total flavonoids and scopoletin） were chosen as indexes. The four factors of the honey-water ratio, the moistening time, stir-baking temperature, and stir-baking time were investigated by L9（34） orthogonal test. Results The optimal technology was as follows： refined honey （25 g） was added to boiled water （37.5 g）, and then the solution was drizzled onto the pieces of Mori Cortex （100 g）, the moistening time was 60 min, the stir-baking temperature was 240 ℃, and the stir-baking time was 18 min. Conclusion The optimal stir-baking with honey technology for Mori Cortex is reasonable, which could be used to guide the standardized production of Mori Cortex stir-baked with honey.