正交试验法优选盐菟丝子的工艺研究

Optimal Processing Technology for Selection of Salt-processed Cuscuta chinensis by Orthogonal Test

[目的]优选菟丝子盐炙的最佳工艺,为菟丝子的炮制加工提供参考。[方法]以外观性状及金丝桃苷为综合评价指标,采用正交试验法考察菟丝子闷润时间、盐炙温度及盐水炒制时间3个因素,优选菟丝子盐炙的加工炮制工艺。[结果]菟丝子盐炙的工艺为:取净菟丝子,用2%盐水拌匀,闷润0.5 h,置于130℃的炒药机中,炒制25 min,取出,晾凉,过筛即可。[结论]优选的菟丝子盐炙工艺稳定可行,可为菟丝子盐炙的扩大生产提供参考。

To optimize the best technology for salt-processed Cuscuta chinensis and provide a reference for processing and preparing this herb. The orthogonal test was conducted to investigate the effects of three factors inculding the moistening time, cooking temperature and cooking time.With the appearance and hyperin as comprehensive evaluation indexes, the processing technology of salt-processed Cuscuta chinensis was optimized. The best process for salt-processed Cuscuta chinensis was as follows: prepare clean raw Cuscuta chinensis, mix well with 2% brine, moisten for 0.5 hour, put it in hot pot under the condition of 130℃,fry for 25 min, remove it to cool. So the optimization of the processing technology for salt-processed Cuscuta chinensis is stable and feasible, and can provide a reference basis for industrial production of salt-processed Cuscuta chinensis.