摘要
目的优选姜黄饮片的最佳切制工艺。方法高效液相色谱(HPLC)法测定姜黄素含量,正交试验设计法优选切制工艺。结果姜黄的最佳切制工艺为A1B2C2D1,即焖润8h,厚度2 mm,35℃烘7h。结论优选的切制工艺操作简便、稳定、可行。
Objective To optimize the optimal slice processing technology of Curcuma longa L. decoction pieces. Methods The content of curcumin of Curcuma Ionga L. was determined by HPLC, and the slice processing technology was optimized by orthogonal experimental design. Results The optimal slice processing technology of Curcuma longa L. was A1B2C2D,, that is covered moistening for 8 h with the slice thickness of 2 mm, and baking for 7 h at 35 ℃. Conclusion s The optimized slice processing technology of Curcuma longa simple, convenient, stable and feasible
出处
《中国药业》
CAS
2015年第11期18-20,共3页
China Pharmaceuticals
基金
广西高等学校科学技术研究项目
项目编号:LX2014170
广西中医药大学中药学博士点建设工程开放课题
项目编号:201410-14
广西民族师范学校级项目
项目编号:2014YB001
关键词
姜黄
切制工艺
挥发油
姜黄素
Curcuma longa L
slice processing technology
volatile oil
curcumin
