木香羌活汤煎煮工艺优化

Optimization of the Decocting Technology of Muxiang Qianghuo Decoction

目的优化木香羌活汤的最佳煎煮方法。方法采用正交试验,以木香和羌活挥发油的含量为考察指标,改良煎煮工艺。结果对木香羌活汤中木香和羌活挥发油含量影响最大的为煎煮时间,其次为浸泡时间,其他煎煮条件影响不明显。结论木香羌活汤中,木香和羌活的最佳煎煮条件为在正常大气压下,浸泡木香和羌活30 min,加入100℃沸水,煎煮20 min。

Objective To optimize the decocting technology of Muxiang Qianghuo Decoction.Methods The orthogonal test was used to improve the decocting technology with the content of volatile oil of Radix Aucklandiae and Rhizoma et Radix Notopterygii as the index.Results Decocting time was the most important factor affecting the content of volatile oil of Radix Aucklandiae and Rhizoma et Radix Notopterygii in Muxiang Qianghuo Decoction,followed by the immersion time.However,the other decocting conditions had no obvious effect.Conclusion The optimal conditions of Radix Aucklandiae and Rhizoma et Radix Notopterygii in Muxiang Qianghuo Decoction are as follows:under the normal atmospheric pressure,immerse Radix Aucklandiae and Rhizoma et Radix Notopterygii in the water for30 min,add them to boiling water at 100℃,and then decoct for 20 min.