正交试验法优选八珍汤水煎煮工艺  

Optimization of Water Boiling Technology for Bazhen Decoction by Orthogonal Design Method

作　　者：金仲达[1] 朱惠中[1] 赵劲草[1] 

机构地区：[1]苏州医学院附属常熟第一人民医院,江苏常熟215500

出　　处：《中国实验方剂学杂志》2012年第19期39-41,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：常熟市科技发展计划项目(CS200920)

摘　　要：目的:优选八珍汤水煎煮工艺。方法:以芍药苷、总多糖、浸出物含量为指标,采用正交试验法,考察浸泡时间、煎煮时间、煎煮次数、加水量对八珍汤水煎煮工艺的影响。结果:最佳水煎煮工艺为浸泡30 min,加10倍量水煎煮2次,每次30 min。结论:优选的水煎煮工艺稳定合理,为八珍汤的生产提供参考。Objective：To optimize water boiling technology of Bazhen decoction.Method：With the content of paeoniflorin,total polysaccharides and extracts as indexes,Orthogonal design was performed to investigate influence of soaking time,decocting time,decocting times and the amount of water on water boiling technology.Result：The best decocting progress was：soaked 30 minutes,add 10 times amount of water,decocted 2 times and 30 minutes per time.Conclusion：This optimized process was stable and reasonable,it could provide a reference for production of Bazhen decoction.

关 键 词：八珍汤 芍药苷 总多糖 水煎煮工艺 正交试验 

分 类 号：R283.6[医药卫生—中药学]