广陈皮炮制工艺研究  

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

作　　者：吴霞 叶勇树[2] 王国才[2] 李药兰[2] 

机构地区：[1]广东药学院中心实验室,广东广州5100062 [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4期126-127,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 reticulata ＇Chachi＇ as index, three factors including the baking times, baking temperatures, and shapes of the materials were investigated by orthogonal experiment. Results The optimum processing technology was finally determined to bake the filamentous crude materials for 2 h under 80 ℃. Conclusion This processing 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：R285.4[医药卫生—中药学]