知母的盐制工艺优化  

Optimization of Salted Processing for Anemarrhena

作　　者：魏静娜[1,2] 刘征辉[1,2] 赵琳琳[1,2] 郭永泽[1,2] 程奕[1,2] 

机构地区：[1]天津海世达检测技术有限公司,天津300381 [2]天津现代中药质量检验中心,天津300381

出　　处：《辽宁中医杂志》2015年第6期1294-1296,共3页Liaoning Journal of Traditional Chinese Medicine

基　　金："十二五"科技部国家科技支撑计划项目(2011BA107B064)

摘　　要：目的:优化知母的盐制工艺。方法:以知母皂苷BII和芒果苷的含量为考察指标,盐用量、焖制时间、炒制温度、炒制时间为考察因素,采用正交试验法优化知母的盐制工艺。结果:设定盐知母中知母皂苷BII和芒果苷的权重比为1∶1时,盐用量2.0%,焖制时间1.0 h,炒制温度180℃,炒制时间12 min为知母的最佳盐制工艺。结论:该实验优化的知母盐制工艺切实可行,可为规模化生产提供数据参考。Objective ： To optimize the salted processing procedure for Anemarrhena asphodeloides. Methods ： Orthogonal experi- ment has been performed to choose the best process by determining the content of timosaponin B - II and mangiferin in Anemar- rhena after processing. Results ： The optimum was obtained under the hypothesis that both Timosaponin B - II and ,nangiferin had the equal importance,it was to fry the material for 12 min at 180 ℃ after it was covered - moistened by 2.0 % of salt for 1.0 h. Conclusion ：The best processing method obtained could be a guideline for large -scale manufacturing.

关 键 词：知母皂苷BII 芒果苷 盐制 正交试验 

分 类 号：R943[医药卫生—药剂学]