广陈皮炮制工艺研究  

Study on the baking processing technology of Citrus reticulate‘Chachi'

作　　者：吴霞[1] 叶勇树[2] 王国才[2] 李药兰[1] 

机构地区：[1]广东药学院中心实验室,广东广州510006 [2]暨南大学中药及天然药物研究所,广东广州510632

出　　处：《内蒙古中医药》2015年第1期114-115,共2页Inner Mongolia Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81202429)

摘　　要：目的:优化广陈皮烘烤炮制的最佳工艺。方法:采用正交设计实验法,以广陈皮水提物中有效成分橙皮苷、多甲氧基黄酮(川陈皮素和橘皮素)含量为指标,考察了陈皮形状、烘烤温度和恒温时间对广陈皮有效成分的影响。结果:以水提物中有效成分为指标时的最优工艺是广陈皮丝状,在80℃烘烤温度下,恒温2 h。结论:本研究建立的炮制工艺在有效成分含量没有减少的前提下,该炮制工艺与传统的炮制工艺相比,具有操作简便,省时和成本较低的优点,适宜应用于工业化生产中,为广陈皮产品的开发利用提供科学依据。Objective To select the best processing paramerter of stir-fry Citrus reticulate ＇Chachi＇. Methods The contents of hesperidin, polymethoxylated flavones （PMFs, nobiletin and tangeretin） in the aqueous extract of Citrus retieulata ＇Chachi＇ as index, three factors in- cluding the baking times, baking temperatures, and shapes of the materials were investigated by orthogonal experiment. Results The opti- mum processing technology was finally determined to bake the filamentous crude materials for 2 h under 80 ℃. Conclusion This process- ing technology of Citrus reticulate ＇Chachi＇ decided in the present study is simple, feasible, and convenient for applying in the industry.

关 键 词：广陈皮 炮制工艺 正交试验 

分 类 号：R259[医药卫生—中西医结合]