摘要
目的优化优选蜜炙枇杷叶炮制工艺。方法以熊果酸和齐墩果酸含量为考察指标,采用均匀设计法优选蜜炙枇杷叶的炮制工艺。结果优选工艺条件为:每100 g药材,加炼蜜量40 g、润蜜时间30 min、炒制温度(150±5)℃、炒制时间10 min。熊果酸和齐墩果酸含量其理论预测值为1.44%,通过5个批次的研究试验,其测定值与预测值相差甚微。结论本实验优选的蜜炙枇杷叶炮制工艺是可行的。
Objective To optimize roasting and refining process of the Mizhi loquat leaves.Methods Contents of ursolic acid and oleanolic acid used as indices,Mizhi loquat leaves processing technology was optimized by uniform design.Results The preferred processing conditions were as follows：add refining honey 40 g per 100 g herbs,run honey 30 minutes,and fry for 10 minutes under（150 ±5）℃.The predictive value of ursolic acid and oleanolic acid content was 1.44%.The difference between the measured value and the predicted value was slight through five batches research trials.Conclusion Mizhi loquat leaves roasting and refining process preferred in the experiment is feasible.
出处
《湖南中医药大学学报》
CAS
2013年第7期49-50,共2页
Journal of Hunan University of Chinese Medicine
关键词
均匀设计
蜜炙枇杷叶
炮制
熊果酸
齐墩果酸
uniform design
Mizhi loquat leaves
roasting and refining
ursolic acid
oleanolic acid
