樟帮麸炒枳壳炮制工艺的正交设计法优选  

Optimization of Processing Technology for Citrus aurantium with Bran by Zhangbang

作　　者：叶喜德[1] 罗金燕[1] 马琳 祝静[1] 于欢[1] 张金莲[1] 龚千锋[1] 钟凌云[1] 

机构地区：[1]江西中医药大学,江西南昌330004 [2]江西省抚州市妇幼保健院,344000

出　　处：《时珍国医国药》2016年第9期2164-2166,共3页Lishizhen Medicine and Materia Medica Research

基　　金：江西省高等学校教学改革研究省级课题(No.JXJG-14-12-19);国家中医药管理局公益性行业专项(No.201507002-2)

摘　　要：目的优选樟帮麸炒枳壳的炮制工艺。方法以柚皮苷和新橙皮苷的含量为考察指标,HPLC法测定指标含量,采用L9(34)正交试验法,用加权评分法优选樟帮麸炒枳壳最佳炮制工艺参数,即麦麸含量、炒制温度、炒制时间。结果麸炒枳壳的最佳炮制工艺:麦麸量为5%(占药材质量总比例),炒制温度为140℃,炒制时间为6 min。结论优选的麸炒炮制工艺,稳定可行、质量可控。Objective To optimize the processing technology for Citrus aurantium with Bran by Zhangbang. Methods The content of naringin and neohesperidin as investigation index,HPLC method for determination of indicators,using L9（ 34） orthogonal test,with weighted score method were used to determine the best processing technology. The process parameters include wheat bran content,fried temperature,frying time. Results The optimum processing technology of Fructus aurantii： wheat bran amount is 5%（ accounted for the proportion of the total quality of medicines）,stir frying temperature 140 ℃,frying time for 6 minutes.Conclusion The optimized bran fried processing technology is stable,controllable and easible by verification.

关 键 词：枳壳 樟帮 炮制工艺 柚皮苷 新橙皮苷 

分 类 号：R283[医药卫生—中药学]