酒制蛇床子炮制工艺的正交试验法优选  

Optimization of Wine-fried Processing Technology for Cnidium Fruit by Orthogonal Test

作　　者：田茂军[1] 彭敬东[2] 张晶[2] 

机构地区：[1]六盘水师范学院化学与化学工程系,贵州六盘水553004 [2]西南大学化学化工学院,发光与实时分析教育部重点实验室,重庆400715

出　　处：《时珍国医国药》2015年第8期1898-1899,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.21277110)

摘　　要：目的优选酒制蛇床子的炮制工艺。方法以蛇床子素含量为指标选取黄酒体积、闷润时间和蒸时间为考察因素,采用L9(34)正交试验优选酒制蛇床子的炮制工艺。结果最佳炮制工艺条件为加20ml黄酒,闷润4h,蒸2h,取出自然凉干。结论优选的炮制工艺稳定可行,为酒制蛇床子提供实验基础。Objective To optimize processing technology of Cnidium Fruit with wine. Methods With Osthole content as evaluation index,moistening time,wine dosage,steaming time were selected as factors,processing technology of Cnidium Fruit. With wine was optimized by orthogonal test. Results The best wine-fried processing technology was as follows： 20 m L wine,moistening time4 h,steaming 2h. Conclusion This optimized processing technology was stable and feasible,it could be used for wine-fried processing Cnidium fruit.

关 键 词：蛇床子 蛇床子素 炮制工艺 正交试验 

分 类 号：R283.3[医药卫生—中药学]