南葶苈子清炒炮制工艺研究

Study on processing technology of seeds from Descurainia Sophia(L.) Webb ex Prantl

目的:优选南葶苈子清炒炮制的最佳工艺。方法:采用HPLC和UV进行含量测定,以加热火力和加热时间为变量,进行均匀试验设计,以外观性状、水溶性浸出物、总黄酮、脂肪油、芥子碱硫氰酸盐和多糖含量5个方面为考察指标。结果:南葶苈子清炒炮制的最佳工艺为南葶苈子文火火力200℃,加热4 min。结论:清炒法炮制南葶苈子,炒作工艺简便、稳定、量化可控。

Objective： To optimize the processing technology of seeds from Deseurainia sophia（ L.） Webb ex Prantl which are often fried without additional ingredients. Methods： HPLC and UV methods were established to determine the content. U 6（ 6 × 3） Uniform design form was selected as the experiments＇ schedule,using aqueous extract,total flavonoids,fatty oil,sinapine thiocyanate,polysaccharides and the yield as evaluation indicators.Processing time and temperature were used as the influencing factors. Results： The optimum processing technology was heating the seeds for 4 minutes at 200 ℃. Conclusions： The optimal processing technology of seeds of D. Sophia is simple and feasible. This result of the study will provide reference for clinical use of seeds of Deseurainia sophia（ L.） Webb ex Prantl.