摘要
目的优选麦麸煨制葛根的最佳炮制工艺。方法采用L9(34)正交试验法,以麦麸煨制葛根外观性状、葛根素含量和对番泻叶所致小鼠腹泻的止泻作用为考察指标,用综合加权评分法优选葛根麦麸煨制工艺。结果炮制时间为主要影响因素,炮制温度影响不显著。优选的炮制工艺为:每100 g葛根用麦麸30 g,160℃炮制2 min。结论优选得到的炮制工艺简便易行,有良好的重复性和可操作性,有助于麦麸煨制葛根质量控制。
Objective To optimize the processing technology for Radix Puerariae simmered with wheat bran. Methods Orthogonal experiment L9（34） was chosen to optimize the technology. The external properties of Radix Puerariae simmered by wheat bran, the content of puerarin and the antidiarrheal effect on mice with diarrhea caused by folium sennae were used as indexes. Comprehensive weighted score was employed to optimize simmering Radix Puerariae with wheat bran technology. Results Processing time was the main affecting factor, while processing temperature had no significant effect. The optimum processing parameters were 100 g Radix Puerariae simmered with 30 g wheat bran at 160 ℃ for 2 minutes. Conclusion The optimum processing technology was simple and convenient, and with good reproducibility and operability. It is also helpful for the quality control of Radix Puerariae simmered with wheat bran.
出处
《中国中医药信息杂志》
CAS
CSCD
2014年第8期89-92,共4页
Chinese Journal of Information on Traditional Chinese Medicine
基金
国家科技支撑计划(2011BA104B05)
江西省主要学科学术和技术带头人培养计划(20133BCB22006)
关键词
葛根
麦麸煨
正交试验
葛根素
止泻作用
Radix Puerariae
simmered with wheat bran
orthogonal experiment
puerarin
antidiarrheal effect
