正交法优选醋炙三棱最佳炮制工艺

Optimization of Processing Technique of Sparganium stoloniferum by Orthogonal Experimental Design

以三棱总黄酮、扭体镇痛法及抗凝血作用为指标 ,选择炒制温度、炒制时间、醋用量 3个因素 ,用 L9(3) 4正交设计表 ,采用综合评分和方差分析的数学分析方法 ,对三棱进行醋制工艺优选。结果表明 ,每 10 0 kg三棱用醋 2 5kg,温度 130℃ ,炒 10 m

The optimum conditions for the processing of Sparganium stoloniferum Buch Ham with vinegar were studied by L 9(3) 4 orthogonal experimental design, as guided by decrease of writhing rate in analgesic test and anticoagulant activity The results showed that the best processing conditions were stir frying of the raw S stoloniferum with the addition of 25 kg of vinegar per 100 kg of crude drug at 130 ℃ for 10 min