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目的:研究醋制乌药炮制工艺,为其规模化生产提供试验数据。方法:采用正交设计对用醋量、闷润时间、烘烤时间、烘烤温度4因素3水平进行考察,采用HPLC测定醋制乌药中乌药内酯、乌药醚内酯、异乌药内酯的含量。结果:乌药的最佳炮制工艺为:每100g乌药加醋20g,闷润90min后,60℃烘烤2h。在本实验条件下,烘烤温度对指标成分含量的影响具有非常显著性意义,烘烤时间和闷润时间的影响有显著性意义。结论:本试验对规范醋制乌药炮制工艺具有一定的指导意义。
OBJECTIVE: To study the processing technology of vinegar made of UF, to provide experimental data for its large-scale production. Methods: Orthogonal design was used to investigate the effects of vinegar amount, time of boredomization, baking time and baking temperature on the level of 4 factors and 3 factors. Drug lactone content. Results: The best processing technology of Chinese tallow tree was as follows: 20g of vinegar was added per 100g, 90min of stuffing and 2 hours of baking at 60 ℃. Under the experimental conditions, the influence of baking temperature on the content of the index components has a very significant significance, baking time and stuffiness time have significant significance. Conclusion: This experiment has certain guiding significance for standardizing the processing technology of vinegar-made UF.