期刊论文

Optimization of Fried with Wheat Bran Processing Technology of Bupleurum Chinense DC. by Orthogonal Test

中文

中国药师

1008-049X

2017

20

4

738-740

10.3969/j.issn.1008-049X.2017.04.039

国家中医药管理局中药炮制学重点学科（国中医药人教发【2012】32号） 湖南省“十二五”重点学科中药学专业（湘教发[2011]76号） 湖南省中医药研究院院级课题（编号：201312）

本校为第一机构

目的：优选北柴胡的最佳麸炒工艺。方法：以柴胡皂苷a、d含量为考察指标，通过L9（3^4）正交试验考察麦麸用量、预热锅温、麸炒时间3个因素，采用高效液相色谱法进行皂苷含量测定。结果：预热锅温和麸炒时间对柴胡皂苷a和粜胡皂苷d含量均有显著性影响，而麦麸用量对柴胡皂苷a和柴胡皂苷d含量影响不明显。最佳麸炒工艺为10％的麦麸用量，预热锅温290℃，麸炒时间80s。结论：优选的北柴胡最佳麸炒工艺合理可靠，重复性好，为规范麸炒北柴胡的饮片加工提供参考。

Objective： To research the best processing method for Bupleurum chinense DC. by orthogonal tests. Methods： With the contents of saikosaponin a and saikosaponin d as the indices, the L9 （3^4 ） orthogonal table was used to study three factors including the amount of wheat bran, pot temperature before heating and processing time. The orthogonal design was applied to study the processing technology of Bupleurum chinense DC. fried with wheat bran. Results： The best processing method was as follows ：100 g Bupleurum chinense DC. was mixed with 1...