正交试验法优选姜半夏炮制工艺  

Optimization of Processing Technology for Ginger Pinellia by Orthogonal Design

作　　者：席环环[1] 钟凌云[1] 

机构地区：[1]江西中医学院,江西南昌330004

出　　处：《中国中医药信息杂志》2012年第10期54-57,共4页Chinese Journal of Information on Traditional Chinese Medicine

基　　金：科技部公益性行业专项(201007011-14);江西省科技厅资助项目(2009BSB09401)

摘　　要：目的筛选确定姜半夏最佳炮制工艺。方法采用L9(3)4正交试验法,以姜半夏中有机酸、生物碱和白矾残留量为考察指标,用综合加权评分法优选姜半夏炮制工艺。结果白矾用量为主要影响因素,生姜用量影响不显著,优选的炮制工艺为:每100 g半夏用生姜25 g,白矾12.5 g,煮制5 h。结论优选得到的炮制工艺简便易行,有良好的重复性和可操作性,有助于姜半夏质量控制。Objective To optimize the processing technology for Ginger Pinellia.Methods With L9（3）4 orthogonal table,the contents of organic acids,alkaloids and alum as indexes,processing conditions were optimized with synthetic weighted mark method.Results Alum dosage was the main affecting factor,the amount of ginger had no significant effect.The best preparating conditions were as follows：100 g pinellia decocted with 25 g ginger and 12.5 g alum for 5 hours.Conclusion The optimized process was simple,with good reproducibility and operability,and contributing to the quality control of Ginger Pinellia.

关 键 词：姜半夏 正交试验 炮制工艺 

分 类 号：R283.5[医药卫生—中药学]