正交设计法优选黄连姜炙工艺  

Optimization of Ginger Juice Baking for Rhizoma Coptis by Orthogonal Test

作　　者：赵宏冰[1] 庞雪[1] 廖念 周逸群[1] 罗怀浩[1] 石继连[1] 

机构地区：[1]湖南中医药大学药学院,长沙410208

出　　处：《中国药师》2016年第2期230-232,共3页China Pharmacist

基　　金：湖南省自然科学基金项目(编号:22JJ3091);国家中医药管理局中药炮制学重点学科(国中医药人教发[2012]32号);湖南省"十二五"重点学科中药学专业(湘教发[2011]76号)

摘　　要：目的：优选黄连的最佳姜炙工艺。方法：以盐酸小檗碱等4种生物碱的总含量为考察指标,用L9（3-4）正交设计表,选择生姜用量、烘制温度及烘制时间3个因素,采用方差分析对黄连的姜炙工艺优选。结果：黄连的最佳姜炙工艺为：生黄连加15%姜汁润透后,在150℃下烘制40 min,取出,晾凉。结论：优选出的姜炙工艺设计合理、结果可靠,为规范姜炙黄连生产提供了理论依据。Objective： To research the best processing method of ginger juice baking for Rhizoma coptis. Methods ： The total content of four alkaloids including berberine hydrochloride determined by HPLC was used as the evaluation index, and an L9 （3^4） orthogonal design with three factors including the amount of ginger juice, baking temperature and baking time and variance analysis were applied to study the ginger juice baking technology for Rhizoma coptis. Results： The best processing conditions were as follows ： Rhizoma coptis was soaked with 15% ginger juice, baked at 150℃ for 40 min, and withdrawn to be cool. Conclusion： The optimal ginger juice baking technology for Rhizoma coptis is reasonable, which can be used to guide the standardized production of Rhizoma coptis with ginger juice baking.

关 键 词：黄连 姜炙 工艺 正交设计 生物碱 

分 类 号：R283.3[医药卫生—中药学]