蜜炙酸枣仁炮制工艺初步研究

A Preliminary Study on Processing Technology of Honey-Fired Semen Ziziphi Spinosae

目的优选蜜枣仁最佳炮制工艺。方法以饮片外观、水溶性浸出物、脂肪油、总黄酮、斯皮诺素、酸枣仁皂苷A含量为指标,选定炮制温度、炮制时间、加蜜量三因素,按L9(34)正交试验设计优选蜜枣仁最佳炮制工艺。结果通过工艺优化后,蜜枣仁最佳炮制工艺为:炮制温度150℃、炮制时间4.5 min、加蜜量7.5%。结论优化后的蜜炙酸枣仁工艺稳定可行。

Objectve To choose the optimal processing technology of honey-fired Semen Ziziphi Spinosae. Methods Through multiple indexes such as appearance, content of water extract, fatty oil, flavonoids, spinosin and jujuboside A, choose the best processing technology of honey-fired Semen Ziziphi Spinosae according to L9(34) orthogonal experiment design including three factor such as temperature, time and the ratio of honey, moreover design four levels for each factor. Results Through process optimization, the best processing technology of honey-fired Semen Ziziphi Spinosae is heating decoction pieces on the temperature of 150 ℃ in 4.5 min adding honey by 7.5% ratio. Conclusion The optimal processing technology of honey-fired Semen Ziziphi Spinosae is stable and feasible.