摘要
目的:以总黄酮、总多糖的含量以及醇、水浸出物为指标优化菟丝子炒制工艺。方法:采用均匀试验设计,利用紫外分光光度法测定总黄酮、总多糖的含量,通过逐步非线性回归和等值线图优化炮制工艺。结果:菟丝子最佳炒制工艺为:炒制温度150℃,炒制时间140 s。结论:均匀设计和回归分析可以对试验结果进行高精度的预测,表明菟丝子炒制工艺可行。
Objective：To optimize the best preparation technology for the contains of total flavornoids,polysaccharides,the percentage of water and alcohol-soluble components in Semen Cuscuta herb processing.Methods：UV-spectrophotometry was applied to determine the contains of total flavornoids and polysaccharides,which were extracted from Semen Cuscuta.And the processing was optimized by the way of uniform design and contour map.Results：The best preparation technology was satisfied with some conditions as follows：baking temperature 150 ℃,baking time 140 seconds.Conclusion：The regression models are notable and reasonable,which can forecast results precisely.
出处
《中药材》
CAS
CSCD
北大核心
2011年第2期199-202,共4页
Journal of Chinese Medicinal Materials
基金
河北省中医药管理局项目(2009064)
关键词
菟丝子
炮制
炒制工艺
均匀设计
回归分析
Semen Cuscuta
Processing
Roast process
Uniform design
Regression analysis
