天麻最佳炮制工艺的综合评分法研究  

Optimization of the Processed Techniques in Rhizoma Gastrodiae by Colligation Score

作　　者：刘毅[1] 张丽艳[1] 谢宇[1] 李伟[1] 杨玉琴[1] 文平 

机构地区：[1]贵阳中医学院,贵州贵阳550002 [2]大方九龙天麻公司,贵州大方551600

出　　处：《时珍国医国药》2009年第2期378-379,共2页Lishizhen Medicine and Materia Medica Research

基　　金：贵阳市科技局筑科农字(No.[2004]8)

摘　　要：目的考察不同加工方法对天麻中天麻素、天麻多糖含量的影响,优化天麻饮片的最佳炮制工艺。方法以天麻素和天麻多糖含量的综合作用为指标,采用正交实验设计综合评分法。结果优选出天麻饮片最佳炮制工艺为蒸切后在70℃烘干。结论优选出的最佳炮制工艺对天麻饮片的生产具有一定指导作用。Objective To study the different processing techniques that influence the contents of gastrodine and polysaccharide in Rhizoma Gastrodiae, so to optimize the processing technologies. Methods The preparation was optimized by using orthogonal de- sign and colligation score which took synthetic action of gastrodine and polysaccharide contents in Rhizoma Gastrodiae as the mark- er. Results The optimal procedure was that Rhizoma Gastrodiae was braised , chipped and dried at 70℃. Conclusion The opti- mized procedure will provide the guidance for the production of Rhizoma Gastrodiae.

关 键 词：天麻 天麻素 多糖 炮制 

分 类 号：R283[医药卫生—中药学]