正交试验法优选知母盐炙工艺  

Optimization of Salt-roast Process of Rhizoma Anemarrhenae by Orthogonal Design

作　　者：李习平[1] 杨梓懿[2] 石继连[2] 江星明[2] 赵宏冰[2] 

机构地区：[1]岳阳职业技术学院生物医药系,湖南岳阳414000 [2]湖南中医药大学药学院

出　　处：《中国药师》2012年第8期1116-1117,1155,共3页China Pharmacist

基　　金：湖南省教育厅科研项目(编号:09C1301);湖南省"十二五"重点学科中药学项目(编号:1008)

摘　　要：目的:优选知母的最佳盐炙工艺。方法:以芒果苷含量为考察指标,选择炒制时间、炒制温度及加盐水量3个因素,用L9(34)正交设计表,采用方差分析对知母的盐炙工艺优选。结果:炒制时间因素具有显著差异,其余两因素对芒果苷含量无显著影响。结论:知母最佳盐炙工艺为:每100 kg知母在160℃下加10 kg盐水(浓度为20%),炒制4 min。Objective： To optimize the salt-roast process of Rhizoma Anemarrhenae by orthogonal design. Method： Mangiferin content as the index, the frying temperature, the frying time and the amount of salt water as the influencing factors, the orthogonal de- sign was performed according to/-9 （34） table, and the results were analyzed by variance analysis. Result： The frying time showed sig- nificant effect on the mangiferin content, while the other two factors had no apparent effect. Conclusion： The optimal salt-roast process is as follows ： at 160℃, 100 kg Rhizoma Anemarrhenae and 10kg salt water with the concentration of 20% is stir-fried for 4 min.

关 键 词：知母 盐炙 正交设计 芒果苷 高效液相色谱法 

分 类 号：R283.4[医药卫生—中药学]