检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
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.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.3