正交试验优化杠板归的蜜炙工艺

Optimization of Processing Technology of Honey-fired Polygonum perfoliatum by Orthogonal Test

目的：优化杠板归的蜜炙工艺。方法：以有效成分槲皮素和水溶性浸出物的含量为综合评价指标,选取蜂蜜用量、闷润时间、烘制温度及烘制时间为考察因素,采用L_9（3~4）正交试验优化杠板归的蜜炙工艺并进行验证试验。结果：最优蜜炙工艺条件为取杠板归药材加蜂蜜30%,闷润120 min,70℃温度下烘制50 min。验证试验中制备的3批炙杠板归的槲皮素含量均大于0.05%,水溶性浸出物含量均大于25%（RSD均〈2.5%,n=3）。结论：优化的炮制工艺稳定、可行,为规范杠板归饮片的蜜炙操作与成品质量控制提供了一定的参考依据。

OBJECTIVE： To optimize the processing technology of honey-fried Polygonum perfoliatum. METHODS ： The pro- cessing method of honey-fried P perfoliatum was optimized by L9（3^4） orthogonal test with the contents of effective component quer- cetin and water-soluble extract as comprehensive evaluation index, with the amount of honey, moistening time, baking temperature and baking time as investigating factors. RESULTS： The optimal processing technology was as follows as 30% honey, moistening for 120 min, baking for 50 min at 70 ℃. In verification test, the content of quercetin in 3 batches of honey-fried P perfoliatum was higher than 0.05%, and the content of water-soluble extract was higher than 25% （RSD〈2.5%, n=3）. CONCLUSIONS： The optimized processing technology is stable and practical, and can provide reference for standardizing the processing technology and quality control of honey-fried P. perfoliatum.