摘要
[目的]优选小茴香的最佳炮制工艺。[方法]以反式茴香醚和水溶性浸出物的含量为评价指标，选择加盐量、炒制度及炒制间为考察因素，采用正交设计L9（3^4），优选小茴香的最佳炮制工艺。[结果]小茴香的最佳炮制工艺为：小茴香每20g加15mL盐水（含0．4g盐），闷润1．5h，在110～120℃下炒4min。[结论]盐制小茴香的最佳炮制工艺合理可行。
[ Objective ] To optimize the best processing technology of Foeniculum vulgare Mill. [ Method] The content of trans - anethole and water - soluble extract was regarded as evaluated index. The amount of adding salt, time for wasting and temperature for roasting were choosen as investigated factors. The process was selected with the orthogonal design L9 （3^4）. [ Results ] The optimal procedure was set as follows ：The Focniculmn vulgare Mill adding amount of 15mL water（ content 0.4g salt） mixed thoroughly, soaking one and half an hour in the airtight container, heating at 110 - 120℃ roasting for 4 minutes. [ Conclusion ] The optimal technology seeked is reasonable.
出处
《实用中医内科杂志》
2009年第7期78-79,共2页
Journal of Practical Traditional Chinese Internal Medicine
关键词
小茴香
盐制
反式茴香醚
水溶性浸出物
正交实验
foeniculum vulgare mill
techinics of fried salt
trans- anethole
water- soluble extract
orthogonal design
