醋艾炭炮制工艺优选  

Optimization of Processing Technology for Artemisia argyi Carbonisatus with Vinegar

作　　者：于凤蕊[1] 孙立立[2] 戴衍朋[2] 周倩[2] 

机构地区：[1]山东中医药大学,济南250014 [2]山东省中医药研究院,济南250014

出　　处：《中国实验方剂学杂志》2012年第14期23-26,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：2008年中医药行业科研专项(200807039);国家自然基金项目(81173545)

摘　　要：目的:优选醋艾炭饮片炮制工艺。方法:以小鼠凝血、止血时间,总黄酮下降率及外观性状为指标,选取炒制温度、炒制时间、喷醋量为考察因素,采用L9(34)正交试验法对醋艾炭炮制工艺进行优选。结果:醋艾炭最佳炮制工艺为炒制温度360℃,炒制16 min,喷醋量15%。结论:优选的炮制工艺合理、稳定。Objective：To optimize processing technology for Artemisia argyi carbonisatus with vinegar.Method：With coagulation time and hemostasis time of mice,descent rate of total flavonoids and appearance as indexes,L9（34） orthogonal design was used to optimize processing technology with frying temperature,frying time and the amount of spray vinegar as factors.Result：Optimum processing technology was：frying 16 min at 360 ℃ with the amount of spray vinegar 15%.Conclusion：This optimized processing technology was stable and reasonable.

关 键 词：醋艾炭 正交试验 凝血时间 止血时间 总黄酮 下降率 

分 类 号：R283.6[医药卫生—中药学]