北柴胡麸煨工艺的正交试验法优选

Optimization of Simmer with Wheat Bran Processing Technology of Bupleurum chinense DC. by Orthogonal Test

目的优选北柴胡的最佳麸煨工艺。方法以柴胡皂苷a、d含量为考察指标,通过正交试验考察麦麸用量、麸煨锅温、麸煨时间3个因素,采用高效液相色谱法进行含量测定。结果麸煨锅温和麸煨时间对柴胡皂苷a和柴胡皂苷d含量均有显著性影响,而麦麸用量对柴胡皂苷a和柴胡皂苷d含量影响不明显。最佳麸煨工艺为1倍麦麸用量,麸煨锅温150℃,麸煨时间60 min。结论优选的北柴胡最佳麸煨工艺合理可靠,重现性好,为规范麸煨北柴胡的饮片加工提供参考。

Objective To research the best processing method of Bupleurum chinense DC. by orthogonal test. Methods With composite score of saikosaponin a,d as index,L9（ 34） orthogonal table is decided with three factors： according to the amount of wheat bran,simmer pot temperature and simmer processing time. Orthogonal design was applied to study on the technology of processing Bupleurum chinense DC. fried with wheat bran. Results The best processing method is as follows： each 100 g Bupleurum chinense DC. plus 100 g wheat bran simmer at 150 ℃ for 60 min. Conclusion This optimized processing technology is reasonable,reliable and highly reproducible,it can provide a reference for processing of Bupleurum chinense DC processed with wheat bran.