正交设计法优选建昌帮姜制天麻炮制工艺研究  

Optimization of processing technology of Gastrodia elata with ginger in Jianchang by orthogonal design

作　　者：叶喜德[1] 彭巧珍[2] 李旭冉 念凤鸿 祝静[1] 于欢[1] 张建康[3] YE Xi-de1, PENG Qiao-zhen2, LI Xi-ran1 , NIAN Feng-hong1 , ZHU Jing1 , YU Huan1 ,ZHANG Jian - kang3(1. Jiangxi University of Tradition Chinese Medicine, Nanchang 330004, China ; 2. Nanchang Hangkong Universi- ty, Nanchang 330063, China ;3. Jiangxi College of Tradition Chinese Medicine ,Fuzhou 344000, Chin)

机构地区：[1]江西中医药大学,江西南昌330004 [2]南昌航空大学,江西南昌330063 [3]江西中医药高等专科学校,江西抚州344000

出　　处：《时珍国医国药》2018年第2期347-349,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(81760712);江西省普通本科高校中青年教师发展计划访问学者专项资金项目(赣教办函[2016]109号);江西省教育厅项目(GJJ160842);江西省中医药科研项目(2016A022)

摘　　要：目的优选建昌帮姜制天麻炮制工艺。方法以天麻素和天麻苷元的含量为评价指标,采用L9(34)正交设计法,对炮制工艺中浸润时间、姜汁的用量、烘干温度3个因素进行优选。结果姜制天麻的炮制工艺:以浸润时间为15h,姜汁用量为0.12 g·g^(-1)(占药材质量总比例),烘干温度为20℃。结论优选的炮制工艺合理,稳定可行。Objective To optimize the processing technology of Gastrodia elata by ginger in Jianchang.Methods The content of gastrodin and gastrodigenin were used as evaluation indexes,and with L9（3-4） orthogonal design method that was used to optimize the three factors which including the time of infiltration,the amount of ginger juice and the temperature of drying.Results The processing technology of ginger Gastrodia elata by ginger was optimized as follows： the infiltrating time was 15 h,the dosage of ginger juice was 0.12 g·g^-1（the total proportion accounts for its total weigh of the medicinal material）,and the drying temperature was 20℃.Conclusion The optimized processing technique is reasonable,stable and feasible

关 键 词：天麻 建昌帮 生姜 天麻素 天麻苷元 

分 类 号：R283.1[医药卫生—中药学]