正交试验优选牡丹皮酒炙工艺  

Optimization of processing technology of Wined Cortex Moutan by orthogonal test

作　　者：别甜甜 孟江[1] 王淑美[1] 王晓清[1] 孙飞[1] 梁生旺[1] 

机构地区：[1]广东药学院中药学院,广东广州510006

出　　处：《广东药学院学报》2014年第5期569-573,共5页Academic Journal of Guangdong College of Pharmacy

基　　金：国家中医药管理局中医药行业科研专项(201207004-7)

摘　　要：目的优选牡丹皮的最佳酒炙工艺。方法以丹皮酚、芍药苷及醇溶性浸出物为指标,以加酒量、闷润时间以及炒制温度为考察因素,通过正交试验L9(34)对牡丹皮的最佳酒炙工艺进行优选。结果牡丹皮最佳酒炙工艺为每100 g药材加15 g黄酒,闷润30 min,80℃炒至颜色加深近干。结论本研究为规范牡丹皮酒炙工艺,提高酒炙丹皮临床疗效提供了依据。Objective To optimize the preparative procedure for the alcoholic prepared Cortex Moutan.Methods The wine amount,soaking time and soaking temperature were taken as the observation factors.The paeonol,paeoniflorin and ethanol extract were taken as the observation indicators.The L9 （34） orthogonal experimental design table was adopted to optimize the preparative procedure for the alcoholic preparation.Results The best preparative procedure for Cortex Moutan were：15 g yellow wine per 100 g materials,30 min of soaking time and fried to be dry and color burned.Conclusion The study provides the scientific evidence for the standardization and the clinical effects of the alcoholic prepared Cortex Moutan.

关 键 词：牡丹皮 酒炙 丹皮酚 芍药苷 醇溶性浸出物 正交试验 

分 类 号：R284.2[医药卫生—中药学]