摘要
目的:研究麸炒山药炮制工艺,为其规模化生产提供实验数据。方法:采用正交设计对炒制温度(60,80,100℃)、炒制时间(10,20,30 min)、饮片与辅料比例(100∶5,100∶10,100∶15)3因素3水平进行考察;采用HPLC测定麸炒山药中尿囊素的含量。结果:在本实验条件下,辅料用量对尿囊素含量的影响具有显著性意义,炒制温度和时间的影响均无显著性意义。经4个产地11批样品中试验证,炮制品质量稳定。结论:辅料用量对麸炒山药饮片质量的影响具有显著性。本方法简便,可操作性强,可用于麸炒山药的大工业生产。
Objective： To study the processing technics of prepared slice of Rhizoma Dioscoreae for its industrial production. Method： The effect factors, such as stiring temperature （60, 80, 100 ℃ ）, stiring time （10, 20, 30 min） and the proportion of pieces and wheat bran （ 100： 5, 100： 10, 100：15 ） were evaluated by orthogonat method. The content of allantoin in Rhizoma Dioscore- ae was determine by HPLC method. Result： The amount of wheat bran could affect the content of allation significantly, and stiring temperature and stiring time almost had no effect on content of allantoin. The processing technics was tested by industrial produce, according to 11 batches from 4 growing regions. The result showed that the quality of industrial product was stable. Conclusion： That the amount of wheat bran can affect the quality of Rhizoma Dioscoreae greatly. The determined technics is simple and suitable for prepared slice of Rhizoma Dioscoreae industrival manufacture.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2009年第13期1658-1660,共3页
China Journal of Chinese Materia Medica
关键词
麸炒山药
炮制工艺
尿囊素
Rhizoma Dioseoreae
processing technics
allantoin
