正交设计优选砂炒牛蒡子的炮制工艺

Optimization of processing technology for Burdock of stir-baking with sand by orthogonal design

目的:优选砂炒牛蒡子的最佳炮制工艺。方法:采用正交试验法考察炮制温度、炒制时间、砂用量等影响因素,以砂炒牛蒡子中牛蒡苷含量、爆裂率和煎出率作为评价指标,综合评分优选其工艺条件。结果:优选出最佳炮制工艺为:砂用量为药物重量的12倍,砂炒温度200℃,炒制时间4 min。结论:该炮制工艺可靠、爆裂率高、成品酥脆、质量好,可为工业化生产提供实验数据。

OBJECTIVE To optimize the best preparation technology of Burdock of stir-baking with sand.METHODS Orthogonal test was utilized for examining the effect of processing factors(temperature,duration&dosage of sand).With the content of arctiin in Burdock of stir-baking with sand,burst and decocting rates were used as evaluation parameters.The processing conditions were optimized by integrative grade method.RESULTS The optimal preparation technology was as follows:the amount of sand was 12 times drug weight,baking temperature 200℃and baking duration 4 min.CONCLUSION The processing technology is reliable,its burst rate high,processed product crisp and quality excellent and it provides experimental rationales for industrial production.