正交法优选蜜麸炒樟帮枳壳炮制工艺  

Processing of Stir-frying with Honey Bran for Zhang-Ban Fructus Aurantii by Orthogonal Design

作　　者：张金莲[1] 何敏[1] 谢一辉[1] 姚冬琴[1] 张的凤[1] 

机构地区：[1]江西中医学院,南昌330004

出　　处：《中国实验方剂学杂志》2010年第10期8-10,14,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金："十一五"国家科技支撑计划(2006BAI06A07-02);江西省卫生厅基金项目(2008Z0026)

摘　　要：目的:用正交试验法优选并确立樟帮枳壳蜜麸炒工艺,为规范蜜麸炒樟帮枳壳饮片的炮制工艺提供技术参数。方法:以柚皮苷含量、新橙皮苷含量、橙皮苷含量、色度差为指标,采用正交试验法对炮制温度,炮制时间,加麸量、加蜜量4因素,每个因素取4个水平,进行枳壳麸炒工艺优选考察。结果:炮制温度,炮制时间对实验结果均有显著影响,确定最佳枳壳麸炒工艺为:炮制温度200℃,炮制时间120s,加麸量10%,加蜜量15%。结论:正交试验确定的最佳工艺合理、可靠、重复性好。Objective：In order to regulate processing technology of stir-fried with honey bran for Zhang-Ban Fructus Aurantii to provide technical parameters,the orthogonal design was used to optimize and establish a technique of stir-fried with honey bran for Zhang-Ban Fructus Aurantii. Method：The orthogonal design with four factors （including temperature,time,bran amount and honey amout） and four levels was employed to determine the effects,and the contents of neohesperidin,naringin,hesperidin,and the color difference used as four indexes. Result：Temperature,time and bran amount had significant effects on experimental results. The processing technique of stir-frying with bran for Zhang-Ban Fructus Aurantii was that the amount of 10% bran and 15% honey were added and Zhang-Ban Fructus Aurantii was fried at 200 ℃ for 120 seconds. Conclusion：The optimum condition obtained through orthogonal experiments was reasonable,reliable and repeatable.

关 键 词：蜜麸炒 樟帮枳壳 柚皮苷 新橙皮苷 橙皮苷 色度差 

分 类 号：R283.6[医药卫生—中药学]