正交实验法改进广西莪术醋制炮制工艺的初探  

Optimization of the Processing Technique of Rhizoma Curcumae from Guangxi by Orthogonal Design

作　　者：潘莹[1] 江海燕[2] 

机构地区：[1]广西壮族自治区人民医院,广西南宁530021 [2]广西中医学院.药学院,广西南宁530001

出　　处：《时珍国医国药》2009年第9期2265-2267,共3页Lishizhen Medicine and Materia Medica Research

基　　金：广西科技攻关项目(No.0718002-4-3)

摘　　要：目的探讨醋制广西莪术的最佳炮制工艺条件。方法选择醋制的米醋用量、醋制温度、醋制加热时间3个因素,每个因素3个水平,按照L9(34)正交实验表安排实验,并提取出莪术各醋制品中的有效成分挥发油和总姜黄素,分别对其含量进行测定,以对莪术饮片的醋制工艺进行优选。结果较佳的工艺条件是A3B2C1,即用20 ml米醋闷润2 h后,控制温度60℃烘制30 min。结论米醋用量、烘制温度、烘制时间均使莪术饮片质量产生变化。Objective To optimize the processing technique of Rhizoma Curcumae from Guangxi. Methods L9 （ 3^4 ） orthogonal experimental design table was adopted with 3 factors （dosage of vinegar, pocessing temperature, pocessing time）and 3 levels, and the contents of volatile oil and curcumin in different processed Rhizoma Curcumae from Guangxi were determined. Results The optimal processed technique was A3 B2 C1, namely, the sample was soaked with rice vinegar 20 ml, moisted for 80min, then dried at 90℃ for 30min. Conclusion The dosage of rice vinegar,processing time the quality of processed Rhizoma OCurcumae from Guangxi.

关 键 词：广西莪术 正交实验法 醋制 挥发油 姜黄素 

分 类 号：R283[医药卫生—中药学]