正交试验优选酒炙牛樟芝的炮制工艺

Processing Technology of Broiled Antrodia Cinnamomea Optimized by Orthogonal Test

[目的]研究牛樟芝的最佳酒炙工艺条件。[方法]采用正交试验法,以总三萜、粗多糖含量为指标,考察黄酒用量、炮制温度和炮制时间对炮制工艺的影响,筛选牛樟芝的最佳酒炙工艺。[结果]牛樟芝最佳酒炙工艺为:牛樟芝加30%(g/g)黄酒闷润3 h,至黄酒被吸尽后于150℃炒制10 min,60℃烘干,粉碎。[结论]优选出的工艺稳定可行,易于控制,为酒炙牛樟芝炮制工艺及其质量控制提供依据。

[Objective]To optimize the wine-processing technology of Antrodia cinnamomea.[Methods]The orthogonal test was used to investigate influences of the wine-processing technological factors,such as the wine volume,the processing time and temperature those were detected by contents of total triterpenes and rough polysac⁃charides as quality index.[Results]The optimum processing technology is as follows:Antrodia cinnamomea should be soaked with 30%(g/g)of wine for 3 hours,and fried for 10 min at 150℃after the wine totally adsorbed.Then it will be dried at 60℃and crushed.[Conclusion]The optimum technology is stable and easy to control that en⁃able the standardizing wine-processing technology and quality control of Antrodia cinnamomea.