甘草最佳软化方法探讨

The Probe into the Best Softening Methods of Glycyrrhiza uralensis

目的 :为保证甘草饮片的质量提供理论依据。方法 :采用正交试验的方法对甘草作系统研究。结果 :甘草软化的最佳浸泡温度 6 0℃ ,时间为 1h,加水量为 4倍。结论 :甘草浸泡的温度、时间、加水量对饮片的质量有影响。

Objective: To provide theoretical basis for the qualities of Glycyrrhiza uralensis cuts. Methods: The systematic study of Glycyrrhiza uralensis was done by orthogonal experiment. Results: During softening Glycyrrhiza uralensis, the best soak temperature is 60℃, time is one hour, water volume is four times as much as Glycyrrhiza uralensis. Conclusion: The soak temperature, time, and water volume of Glycyrrhiza uralensis have influence upon the qualities of the cuts.