烘法炮制苦杏仁工艺及影响因素研究  

Study on the Baking Process Technique and Influencing Factors of Bitter Almond

作　　者：付志玲[1] 房敏峰[1] 王启林[1] 王世祥[1] 于洁[1] 肖超妮[1] 郑晓晖[1] 

机构地区：[1]西北大学生命科学学院,陕西西安710069

出　　处：《云南民族大学学报（自然科学版）》2010年第2期140-142,149,共4页Journal of Yunnan Minzu University:Natural Sciences Edition

基　　金：陕西省中医管理局基金(陕中医发〔2007〕25号-07)

摘　　要：采用正交试验法,以苦杏仁苷为指标,优选烘法炮制苦杏仁的最佳工艺;同时考察温度、时间、物料厚度对苦杏仁苷的影响.结果表明最佳炮制工艺为:将净苦杏仁置电热干燥箱中,150℃烘烤30 m in.优选出的炮制工艺稳定可行,重现性好,为烘法炮制苦杏仁提供了量化工艺参数和质量控制指标.The research aims to optimize the baking process of bitter almond and provide a basis for the standardized production and quality assurance of bitter almond processing technique. The processing technique was gained through determining the content of amygdalin by HPLC, and the orthogonal test was used to investigate the influen- cing factors of time, temperature and the material thick. The results show that the best processing technique was keeping clean bitter almond in the temperature drying oven for 30 minutes at 150℃. This processing technique is stable, feasible and of good repetition, providing the quantitative parameters and quality control index.

关 键 词：苦杏仁 烘法 炮制工艺 正交试验 

分 类 号：R283[医药卫生—中药学]