摘要
目的:优选醋制莪术的微波炮制工艺。方法:以总挥发油、吉马酮和姜黄素含量的综合评分为指标,采用正交试验考察醋用量、闷润时间、微波强度、炮制时间对微波炮制工艺的影响。结果:最佳炮制工艺为加15%米醋闷润45 min,60%微波热力炮制3 min。结论:该方法简单、可行且易于控制,为莪术炮制工艺提供一种新方法。
Objective： To optimize microwave processing technology of Curcuma phaeocaulis processed with vinegar. Method： With the content of volatile oil, germacrone and curcumin as comprehensive indexes, effects of the amount of vinegar, moistening time, microwave intensity and processing time on microwave processing technology of C. phaeocaulis were investigated by orthogonal design. Result： The best processing technology was as following： the amount of vinegar 15% , moistening time 45 rain, microwave heating with 60% , processing time 3 min. Conclusion： This optimized technology was simple, feasible and easy to control, it could be used as a new processing method of C. phaeocaulis processed with vinegar.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第7期56-58,共3页
Chinese Journal of Experimental Traditional Medical Formulae
关键词
莪术
吉马酮
姜黄素
微波炮制
正交设计
Curcuma phaeocaulis
germacrone
curcumin
microwave processing
orthogonal design
