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
