香附醋制工艺的优化研究  

Optimization Study of Vinegar Processing of Cyperi Rhizoma

作　　者：卢君蓉[1] 王世宇[1] 傅超美[1] 陈秋薇[1] 盛菲亚[1] 聂英军[1] 

机构地区：[1]成都中医药大学药学院中药材标准化教育部重点实验室中药资源系统研究与开发利用省部共建国家重点实验室培育基地,四川成都611137

出　　处：《成都中医药大学学报》2012年第1期60-62,共3页Journal of Chengdu University of Traditional Chinese Medicine

基　　金：国家中医药管理局行业专项子课题(编号:201007011-08)

摘　　要：目的:优选醋制香附的最佳炮制工艺。方法:采用四因素三水平(L9(34))正交试验,以醋用量、炒制温度、炒制时间为因素,α-香附酮、木犀草素及挥发油含量的综合加权评分值为评价指标。结果:醋制香附的最佳工艺为香附100 g,醋25 mL用15 mL水稀释后与药材拌匀,闷润6 h,150℃炒制8 min。结论:该工艺稳定、合理、可行,可为进一步研究其醋制机理奠定基础。Objective：Optimize the best vinegar processing method for Cyperi Rhizoma.Methods： The orthogonal test of L9（34）was designed with the amount of vinegar,frying temperature and frying time as factors,and the composite score of the content of α-cyperone,luteolin and volatile oil as the evaluation index.Results： The best vinegar processing method was 100g of Cyperi Rhizoma moistened with 25mL of vinegar diluted with 15mL of water for 6 hours,and then fried for 8 minutes at the temperature of 150℃.Conclusion：The processing method was stable,reasonable and feasible,which could help the further study of its vinegar processing mechanism.

关 键 词：香附 醋制 Α-香附酮 木犀草素 挥发油 正交试验 

分 类 号：R283.2[医药卫生—中药学] R283.3[医药卫生—中医学]