正交试验优选盐炙小茴香的炮制工艺  

The Processing Technology of Salt-Processed Foneniculi fructus by Orthogonal Test

作　　者：谷彩花 陈卫 从桓瑜 张莉 张艳玲 信龙飞 GU Caihua;CHEN Wei;CONG Huanyu;ZHANG Li;ZHANG Yanling;XIN Longfei(School of Agricultural Sciences,Xinyang Agriculture and Forestry University,Xinyang,He'nan 464000,China;School of Pharmacy,Xinyang Agriculture and Forestry University,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院农学院,河南信阳464000 [2]信阳农林学院药学院,河南信阳464000

出　　处：《农产品加工》2024年第17期44-47,共4页Farm Products Processing

基　　金：信阳农林学院中草药栽培与鉴定教研室优秀基层教学组织建设项目(YXJCJXZZ202007);河南省科技攻关项目(222102110338);河南省高等学校重点科研项目(24A210023,24B210014);信阳农林学院农学院本科生科研训练项目(SRTP202243)。

摘　　要：为了探究盐炙小茴香的炮制工艺,以盐炙小茴香中总黄酮提取率为指标,使用紫外分光光度法,对加盐量、粉碎粒度、炒制温度、炒制时间4个条件进行单因素考查并采用L_(9)(3^(4))正交试验进行优化。结果表明,盐炙小香的最佳炮制工艺为小茴香30 g,加盐量0.1 g,粉碎粒度50目,炒制时间4 min,炒制温度120℃,该条件下总黄酮提取率最高,为2.856%。该工艺操作简单、重复性好,可为工业生产提供一定的理论依据。In order to explore the processing technology of salt-processed Foneniculi Fructus,the extraction rate of total flavones from salt-processed Foneniculi fructus was taken as the index,and the four conditions of adding salt,grinding particle size,roasting temperature and roasting time were investigated by UV spectrophotometry,and optimized by L_(9)(3^(4))orthogonal test.The results showed that the best processing technology of salt-processed Foneniculi Fructus was as follows:Foneniculi Fructus plus 30 g,salt 0.1 g,grinding grain size 50 mesh,roasting time 4 min,roasting temperature 120℃.Under these conditions,the extraction rate of total flavonoids was the highest,2.856%.The process was simple and repeatable,and can provide a theoretical basis for industrial production.

关 键 词：正交试验 盐炙 小茴香 炮制工艺 

分 类 号：R283[医药卫生—中药学]