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目的优选酒炖女贞子的炮制工艺。方法采用HPLC法同时测定红景天苷、特女贞苷、齐墩果酸,以层次分析法(AHP)、多指标综合评分法结合正交试验考察黄酒用量、闷润时间、炖制时间对酒炖女贞子炮制品质量的影响,优选女贞子酒炖工艺的技术参数。结果黄酒用量及炖制时间对酒女贞子成品质量具有显著影响,闷润时间对结果无显著影响。酒炖女贞子的最佳炮制工艺为每100克女贞子加黄酒30 g,闷润30 min,炖制8 h。结论优选的炮制工艺合理可靠,为规范女贞子饮片的炮制加工提供了参考,建立的同时测定女贞子中3种成分的定量方法简便快速、重复性好,可用于女贞子饮片的质量控制。
The purpose of the preferred wine stew Ligustrum process. Methods Simultaneous determination of salidroside, virginia glycosides and oleanolic acid by HPLC method was carried out by using analytic hierarchy process (AHP) and multi-index comprehensive score method combined with orthogonal test to study the effect of rice wine dosage, Wine stewed privet product quality impact, the preferred Ligustrum wine stew technology parameters. Results The amount of rice wine and the time of stewing had a significant effect on the quality of the finished product of Ligustrum lucidum, while the time of stuffiness had no significant effect on the result. Wine stewed Ligustrum optimum processing technology for each 100 grams of privet wine plus wine 30 g, boring 30 min, stew system 8 h. Conclusion The optimal processing technology is reasonable and reliable, which provides a reference for regulating the processing of Ligustrum lucidum slices. The established method of simultaneous determination of three components in Ligustrum lucidum is simple, rapid and reproducible, and can be used for the quality of Ligustrum lucidum control.