桑枝酒蒸工艺的研究  

A study of the wine steaming process for mulberry twig

作　　者：谢谊[1] 陈娟[1] 肖德华[1] 周金霖 XIE Yi;CHEN Juan;XIAO Dehua;ZHOU Jinlin(Hunan Academy of Chinese Medicine,Changsha 410006,Hunan,China)

机构地区：[1]湖南省中医药研究院,湖南长沙410006

出　　处：《湖南中医杂志》2020年第4期147-149,共3页Hunan Journal of Traditional Chinese Medicine

基　　金：湖南省科技厅社会发展领域重点研发项目(2017sk2121)。

摘　　要：目的:通过正交试验设计,优选出桑枝酒蒸的最佳炮制工艺。方法:选择黄酒量、蒸制时间、烘烤温度为考察因素,以桑皮苷A和氧化白藜芦醇的含量和95%乙醇浸出物为考察指标,选用L9(34)正交表进行实验,优选桑枝的最佳酒蒸炮制工艺。结果:桑枝的最佳酒蒸工艺参数为加药材20%的黄酒,蒸制5 h,在50℃下烘烤2 h。结论:本研究优选的桑枝酒蒸工艺合理可行,为酒桑枝饮片质量标准的研究提供了实验依据。Objective:To investigate the optimal wine steaming process for mulberry twig based on an orthogonal test.Methods:With the amount of yellow rice wine,steaming time,and baking temperature as the observation factors and the content of mulberroside A and oxyresveratrol and 95%alcohol extract as the observation indices,the L9(34)orthogonal array was used for the experiment to screen out the optimal wine steaming process for mulberry twig.Results:The parameters of the optimal wine steaming process for mulberry twig were a yellow rice wine/medicinal material ratio of 20%,a steaming time of 5 hours,and a baking temperature of 50℃for 2 hours.Conclusion:The wine steaming process for mulberry twig screened out in this study is reasonable and feasible and can provide an experimental basis for the research on the quality standard for mulberry twig decoction pieces.

关 键 词：桑枝 酒蒸工艺 正交试验 

分 类 号：R283.3[医药卫生—中药学]