盐续断中试工艺的优化  

Optimization of the Pilot Test Technology of Salt Processed Radix Dipsaci

作　　者：金奇[1,2] 来平凡[2] 杜伟锋[2] 吴芳[2] 徐姗姗[2] 

机构地区：[1]赣南医学院药学院,江西赣州341000 [2]浙江中医药大学中药炮制技术研究中心,杭州310053

出　　处：《湖北农业科学》2013年第18期4481-4483,共3页Hubei Agricultural Sciences

基　　金：国家科技重大专项(2009ZX09308-004)

摘　　要：采用L9(34)正交试验,以续断水溶性浸出物和川续断(Dipsacus asper Wall.ex Henry)皂苷Ⅵ为测定指标,考察盐使用量、炒制温度、炒制时间、炒药机转速4个因素对盐续断质量的影响,并采用多指标综合评分法优化盐续断中试炮制工艺。结果表明,盐续断中试最佳炮制工艺为每100 kg续断饮片用2 kg食盐,210℃炒12 min,炒药机转速40 r/min。综合评分法优选出的盐续断中试炮制工艺稳定、可行,能较好地保证产品的质量。Taking the water soluble extracts and asperosaponin Ⅵ as indicators,the influence of the four factors including salt consumption,stir-frying temperature and time,rotational speed of stir-frying machine on the quality of salt processed radix dipsaci was studied by L9（34） orthogonal experiment,and the pilot test technology of the salt processed radix dipsaci was optimized through multi-index comprehensive evaluation method.The result showed that the optimized pilot test technology of salt processed radix dipsaci was as follows,adding 2 kg salt per 100 kg radix dipsaci,stir-frying for 12 minutes at 210 ℃ and with the rotational speed of stir-frying machine for 40 r / min.The optimized pilot test technology of salt processed radix dipsaci was stable and feasible,which could ensure the quality of products.

关 键 词：续断 盐制 中试 工艺优化 

分 类 号：S567.2[农业科学—中草药栽培] R943[农业科学—作物学]