正交试验法优选酒蒸女贞子最佳炮制工艺  

Optimize the Processing Technology of Fructus Ligustri Lucidi by Orthogonal Design

作　　者：徐维统[1] 徐华玲[1] 

机构地区：[1]山东中医药高等专科学校,山东烟台264100

出　　处：《辽宁中医杂志》2011年第7期1412-1414,共3页Liaoning Journal of Traditional Chinese Medicine

摘　　要：目的:优选酒蒸女贞子的最佳炮制工艺。方法:采用正交试验设计,以齐墩果酸、特女贞苷为含量指标综合评判,研究女贞子酒蒸工艺的三个关键因素即蒸前润制时间(A)、黄酒用量(B)和蒸制时间(C)对成品质量的影响,优选女贞子酒蒸工艺的技术参数。结果:蒸制时间(C)和黄酒用量(B)是女贞子炮制的关键因素,蒸前润制时间(A)对结果无显著影响,影响程度大小顺序为C>B>A。结论:女贞子蒸法炮制工艺为C3B2A1:取净女贞子加入其重量20%的黄酒拌匀,润制或不润,蒸或炖8h,取出,干燥。Objective：To optimize the processing technology of Fructus Ligustri Lucidi.Methods：According to the content of Oleanolic Acid and Specnuezhenide and by orthogonal design to study the effects of the three key factors—soaking time（A）,wine content（B） and steaming time（C） —on the product quality in the steamed technology of Fructus Ligustri Lucidi,so as to optimize the technical parameters of steamed Fructus Ligustri Lucidi.Results：Steaming time（C） and wine content（B） are the key factors in the processing of Fructus Ligustri Lucidi,but soaking time（A） has no significant effect.The sequence is as follows： CBA.Conclusion：The steaming method and processing technology of Fructus Ligustri Lucidi is C3B2A1： take clean Fructus Ligustri Lucidi and mix it with rice wine weighing 20% of Fructus Ligustri Lucidi;with or without soaking steaming or stewing 8h,and then take it out and dry.

关 键 词：女贞子 酒蒸 齐墩果酸 特女贞苷 

分 类 号：R283[医药卫生—中药学]