正交试验法优选姜黄饮片切制工艺  

Study on Slice Processing Technology for Curcuma Longa L.Decoction Pieces by Orthogonal Designed Method

作　　者：杨海玲[1] 许丹妮[2] 吴尤娇[1] 黄华艳[1] 徐信[1] 

机构地区：[1]广西中医药大学 [2]广西民族师范学院

出　　处：《中国药业》2015年第11期18-20,共3页China Pharmaceuticals

基　　金：广西高等学校科学技术研究项目;项目编号:LX2014170;广西中医药大学中药学博士点建设工程开放课题;项目编号:201410-14;广西民族师范学校级项目;项目编号:2014YB001

摘　　要：目的优选姜黄饮片的最佳切制工艺。方法高效液相色谱(HPLC)法测定姜黄素含量,正交试验设计法优选切制工艺。结果姜黄的最佳切制工艺为A1B2C2D1,即焖润8h,厚度2 mm,35℃烘7h。结论优选的切制工艺操作简便、稳定、可行。Objective To optimize the optimal slice processing technology of Curcuma longa L. decoction pieces. Methods The content of curcumin of Curcuma Ionga L. was determined by HPLC, and the slice processing technology was optimized by orthogonal experimental design. Results The optimal slice processing technology of Curcuma longa L. was A1B2C2D,, that is covered moistening for 8 h with the slice thickness of 2 mm, and baking for 7 h at 35 ℃. Conclusion s The optimized slice processing technology of Curcuma longa simple, convenient, stable and feasible

关 键 词：姜黄 切制工艺 挥发油 姜黄素 

分 类 号：TQ461[化学工程—制药化工] R282.71[医药卫生—中药学]