正交法优选醋炙三棱最佳炮制工艺  

Optimization of Processing Technique of Sparganium stoloniferum by Orthogonal Experimental Design

作　　者：陆兔林[1] 毛春芹[1] 叶定江[1] 

机构地区：[1]南京中医药大学,210029

出　　处：《中草药》2000年第9期665-667,共3页Chinese Traditional and Herbal Drugs

摘　　要：以三棱总黄酮、扭体镇痛法及抗凝血作用为指标 ,选择炒制温度、炒制时间、醋用量 3个因素 ,用 L9(3) 4正交设计表 ,采用综合评分和方差分析的数学分析方法 ,对三棱进行醋制工艺优选。结果表明 ,每 10 0 kg三棱用醋 2 5kg,温度 130℃ ,炒 10 mThe optimum conditions for the processing of Sparganium stoloniferum Buch Ham with vinegar were studied by L 9(3) 4 orthogonal experimental design, as guided by decrease of writhing rate in analgesic test and anticoagulant activity The results showed that the best processing conditions were stir frying of the raw S stoloniferum with the addition of 25 kg of vinegar per 100 kg of crude drug at 130 ℃ for 10 min

关 键 词：三棱 正交设计 总黄酮 炮制 醋炙 

分 类 号：R283.3[医药卫生—中药学] R282.710.2[医药卫生—中医学]