正交试验优选酒蒸紫金龙的炮制工艺

Optimize the ProcessingTechnology of Aconitum vilmorinianum Kom var.altifidum by Orthogonal Design

目的:优选酒蒸紫金龙的炮制工艺。方法:以紫金龙总生物碱含量为指标,采用L_(9)(3^(4))正交试验法优选紫金龙酒蒸工艺因素即蒸制时间(A)、黄酒用量(B)、干燥温度(C)对成品质量的影响。结果:紫金龙酒蒸炮制工艺为蒸制5h,每100kg药材黄酒用量为15kg,干燥温度为60℃。结论:优选的酒蒸工艺节时、节能、合理可行。

Objective:To optimize the processing technology of steaming Aconitum vilmorinianum Kom var.altifidum with wine.Methods:Using the total alkaloid content of Aconitum vilmorinianum Kom var.altifidum as an indicator,the L(3~4)orthogonal test method was used to optimize the steaming process factors of Aconitum vilmorinianum Kom var.altifidum with wine,namely,steaming time(A),rice wine dosage(B),drying temperature(C)and the quality of the finished product.Impact.Results:The steaming process of Aconitum vilmorinianum Kom var.altifidum with wine was steaming for 5 hours,the amount of rice wine per 100 kg of medicinal materials was 15 kg,and the drying temperature was 60℃.Conclusion:The optimal wine steaming process is time-saving,energy-saving,reasonable and feasible.