正交试验法优选炒栀子的炮制工艺  被引量:11

Optimization of Stir-frying Processing Technology of Gardenia jasminoides by Orthogonal Test

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作  者:黄弦[1] 罗光明[1] 左月明[1] 杨雅琴[1] 罗扬婧[1] 钟凌云[1] 周强[1] 

机构地区:[1]江西中医学院,南昌330004

出  处:《中国实验方剂学杂志》2013年第3期12-15,共4页Chinese Journal of Experimental Traditional Medical Formulae

基  金:国家"十二五"科技支撑项目(2011BAI04B01)

摘  要:目的:优选炒栀子的炮制工艺。方法:以水浸出物、醇浸出物、栀子苷、西红花苷-Ⅰ及西红花苷-Ⅱ的综合评分为指标,采用单因素试验和正交试验考察炒制温度和炒制时间对炒栀子炮制工艺的影响。结果:炒制时间对炮制工艺的影响>炒制温度,最佳炮制工艺为150℃炒15 min。结论:优选的炮制工艺稳定性好,能更好地保证炒栀子的质量。Objective: To optimize stir-frying processing technology of Gardenia jasminoides. Method: With comprehensive score of water extract, alcohol extract, geniposide, crocin-I and crocin- H as index, effect of stir-frying time and temperature on processing technology of G. jasminoides was optimized by single factor test and orthogonal test. Result: Stir-frying time was major influence, which was more important than stir-frying temperature, the best processing technology was as following: stir-fried 15 min at 150 ~C. Conclusion: Optimized processing technology had good stability, it could guarantee quality of stir-frying G. jasminoides.

关 键 词:栀子 工艺优化 正交试验 综合评分 

分 类 号:R283.6[医药卫生—中药学]

 

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