期刊论文

中文

湖南中医药大学学报

1674-070X

2013

33

5

67-70

10.3969/j.issn.1674-070X.2013.05.019.067.04

本校为第一机构

目的优选杜仲炮制工艺。方法以传统外观质量、松脂醇二葡萄糖苷含量和醇溶性浸出物量作为评价指标,采用正交试验,以切制规格、温度、时间为考察因素,分别对盐炙和烘制的工艺进行优选。结果优选出的最佳盐炙工艺为杜仲切制成2 cm×2 cm的块于180℃盐炙10 min;最佳烘制工艺条件为杜仲切制成0.5 cm的纵丝,于120℃烘制0.5 h。结论优选出的炮制工艺合理可行,产品质量稳定,为规范杜仲饮片的生产提供了实验依据。

Objective To optimize the processing technology for Eucommia ulmoides.Methods The traditional appearance,the contents of pinoresinol diglucoside and ethanol-soluble extractives were chosen as indexes.The three factors of the cutting sizes,the processing temperature,and processing time were investigated by orthogonal test to optimize the stir-frying and stir-baking technologies.Results The optimal stir-frying technology for Eucommia ulmoides were as follows： sample was cut into 2 cm×2 cm pieces,temperature was 180 ℃ and lasted for 10 min.Whil...