摘要
目的:优选醋炙独一味的炮制工艺。方法:以总黄酮含量为指标,通过单因素试验选取炮制方法,采用正交试验法对加醋量、闷润时间、温度、炒制时间4个因素进行考察,优选醋炙独一味的炮制工艺。结果:选择醋炙法对独一味进行炮制,其最佳工艺为加30%醋闷润5 min,调节温度至200℃,炮制15 min。结论:醋炙独一味与生品相比,总黄酮含量提高了21%,为有效利用独一味资源提供实验依据。
Objective：To optimize processing technology of Lamiophlomis rotate frying with vinegar.Method：With the content of total flavonoids as index,processing method was selected by single factor test,orthogonal test was adopted to optimize processing technology with moistening time,frying temperature,frying time and the amount of vinegar as factors.Result：Stir-baking with vinegar was adopted,the best processing technology was as following：moistened 5 min with 30% vinegar,adjusted temperature to 200 ℃,processing time 15 min.Conclusion：The content of total flavonoids from L.rotate processing with vinegar increased 21% by comparing with unprocessed.It provided experimental basis for effective utilization of resources of L.rotate.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第8期10-12,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金项目(31170314)
关键词
醋炙
独一味
总黄酮
正交试验
processing with vinegar
Lamiophlomis rotata
total flavonoids
orthogonal test
