正交试验优选酒蒸紫金龙的炮制工艺  

Optimize the ProcessingTechnology of Aconitum vilmorinianum Kom var.altifidum by Orthogonal Design

作　　者：张扬涛 倪毅 陈志琳 李磊 吕丽 ZHANG Yang-tao;NI Yi;CHEN Zhi-lin;LI Lei;LV Li(Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学,贵阳550025

出　　处：《微量元素与健康研究》2022年第6期60-62,共3页Studies of Trace Elements and Health

基　　金：2020年贵州省大学生创新创业训练计划项目(S202010662049);贵中医大创合字(2020)75号;贵州中医药大学科研项目[贵中医科院内(2019)78号];国家中医药管理局中药炮制技术传承基地建设[国家中医药科技(2015)86号];贵州省中医药管理局中医药科学技术研究重点项目[QZYYZD-2019-01];贵州中医药大学中药产地加工与炮制研究中心。

摘　　要：目的:优选酒蒸紫金龙的炮制工艺。方法:以紫金龙总生物碱含量为指标,采用L_(9)(3^(4))正交试验法优选紫金龙酒蒸工艺因素即蒸制时间(A)、黄酒用量(B)、干燥温度(C)对成品质量的影响。结果:紫金龙酒蒸炮制工艺为蒸制5h,每100kg药材黄酒用量为15kg,干燥温度为60℃。结论:优选的酒蒸工艺节时、节能、合理可行。Objective:To optimize the processing technology of steaming Aconitum vilmorinianum Kom var.altifidum with wine.Methods:Using the total alkaloid content of Aconitum vilmorinianum Kom var.altifidum as an indicator,the L(3~4)orthogonal test method was used to optimize the steaming process factors of Aconitum vilmorinianum Kom var.altifidum with wine,namely,steaming time(A),rice wine dosage(B),drying temperature(C)and the quality of the finished product.Impact.Results:The steaming process of Aconitum vilmorinianum Kom var.altifidum with wine was steaming for 5 hours,the amount of rice wine per 100 kg of medicinal materials was 15 kg,and the drying temperature was 60℃.Conclusion:The optimal wine steaming process is time-saving,energy-saving,reasonable and feasible.

关 键 词：酒蒸紫金龙 总生物碱 正交试验 

分 类 号：R283[医药卫生—中药学]