摘要
目的:研究酒制牛膝的微波炮制工艺。方法:采用正交试验设计,以总皂苷、齐墩果酸和β-脱皮甾酮的含量为评价指标,优选最佳的微波炮制工艺。结果:酒牛膝最佳炮制工艺为20%黄酒闷润60 min,60%微波3 min。结论:该方法操作简单、可控,为酒牛膝的炮制提供了参考。
Objective:To study the microwave processing method of Achyranthis Bidentatae Radix processed with wine. Methods:The content of total saponins,oleanolic acid and β-ecdysterone were determined as the indices to get the optimal microwave processing technology by orthogonal design. Results:The best technology of Achyranthis Bidentatae Radix processed with wine were:the amount of vinegar was 20%,moistening time was 60 min,with 60% microwave heating for 3 min. Conclusion:This method is simple,practical,scientific and easy to control.
出处
《中药材》
CAS
CSCD
北大核心
2014年第8期1353-1356,共4页
Journal of Chinese Medicinal Materials
关键词
牛膝
总皂苷
齐墩果酸
β-脱皮甾酮
微波炮制
正交设计
Achyranthis Bidentatae Radix
Total saponins
Oleanolic acid
β-Ecdysterone
Microwave process
Orthogonal design