建昌帮蜜炙百合炮制工艺研究

Study on Processing Technology of Honey-fried Lilium spp.in Jianchang Band

目的优选建昌帮蜜炙百合的最佳炮制工艺。方法以饮片外观评分和浸出物含量为指标,采用正交设计法考察炮制工艺的影响因素:加蜜量、炮制温度和炮制时间,实现对炮制工艺参数的优选。结果建昌帮蜜炙百合的最佳炮制工艺为加蜜量5%,炮制温度190℃,炮制时间4 min。结论优选出的建昌帮蜜炙百合最佳炮制工艺操作简单且稳定可行,可为制药企业规范化地炮制建昌帮蜜炙提供科学参考。

Objective To optimize the best processing technology of Jianchang Band honey-fried Lilium spp..Methods Taking the appearance score and extract content of decoction pieces as indexes,the orthogonal design method was used to investigate the influencing factors of processing technology:honey content,processing temperature and processing time,and the optimization of processing parameters was realized.Results The optimal processing technology of Jianchang Band honey-fried Lilium spp.was as follows:the amount of honey was 5%,the processing temperature was 190℃,and the processing time was 4 min.Conclusion The optimized processing technology of Jianchang Band honey-fried Lilium spp.is simple,stable and feasible,which can provide scientific reference for pharmaceutical enterprises to standardize the processing of Jianchang Band honey-fried Lilium spp..