正交试验法优选浙产山药(参薯)炮制工艺  

Study on Preparation Processing Technique of Rhizoma Dioscoreae Alatae by Orthogonal Experiment

作　　者：周函钰 杨培培[1] 华一卉[1] 丛晓东[1] 蔡宝昌[2] 

机构地区：[1]浙江中医药大学中药炮制技术中心,浙江杭州310053 [2]南京中医药大学江苏省中药炮制重点实验室,江苏南京210049

出　　处：《中华中医药学刊》2014年第7期1597-1599,共3页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81173546)

摘　　要：目的:确定浙产山药(参薯)的最佳炮制工艺。方法:采用正交试验法和多指标综合加权评分法,以参薯多糖含量和饮片性状为考察指标,对影响浙产山药(参薯)炒制过程的因素进行考察;结果:参薯的最佳炮制工艺为温度155℃,炒11 min,蜜麸量为10%,转速为20 r/min;结论:通过验证结果表明,选择的最佳炮制工艺较为合理,可以指导实际生产。Objective：To establish the best processing technique of Rhizoma Dioscoreae alatae stir-frying with bran.Methods：The best processing technique was gained through determining the content of polysaccharides and the character of decoction pieces as the index,and the orthogonal design experiment-L9（34） was used to investigate the factors of stir-frying time,temperature,honey-bran amount and rotary speed.Results：The best processing technique was to add10% honey-bran and stir-fry11 minutes at 155 ℃ and 20 r/min rotary speed.Conclusion：This best processing technique is feasible,and could guide the production.

关 键 词：参薯 炮制工艺 正交试验 中试规模 

分 类 号：R283[医药卫生—中药学]