麸炒枳实的炮制工艺优化  

Optimal Technique of Bran-processed Fructus Aurantii Immaturus

作　　者：林桂梅[1] 来有雪 于晓黎[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学药学院辽宁省中药炮制工程技术研究中心,辽宁大连116600 [2]大连市第六人民医院药剂科,辽宁大连116113

出　　处：《中国实验方剂学杂志》2010年第18期21-25,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家发改委行业专项(200807039)

摘　　要：目的:研究麸炒枳实的最佳炮制工艺。方法:以出膏率、辛弗林的含量及柚皮苷和橙皮苷的总含量为指标,采用正交设计优选炮制工艺。结果:优选出的枳实炮制工艺为,取直径为1.5～2.5 cm枳实,投麸量100∶10,于180℃,炒制1 min。结论:麸炒枳实的炮制工艺切实可行。Objective：To optimize technique of bran-processed Fructus Aurantii lmmaturus. Method：Orthogonal design L9 （3）^ 4 was used to select the best processing technical parameters by rate of the paste, synephrine, naringin and hesperidin in the processing products. Result： The optimal procedure was suggested as follows： Diameter of Fructus Aurantii Immaturus was 1.5-2.5 centimeters and one-tenth amount of bran by Fructus Aurantii Immaturus weight was added, frying for one minutes at 180 degrees Celsius. Conclusion： The process is feasible.

关 键 词：枳实 正交试验 辛弗林 柚皮苷 橙皮苷 炮制工艺 

分 类 号：R283.6[医药卫生—中药学]