摘要
目的:通过理化指标对白芍传统炮制方法与微波炮制方法进行优选,并找出最佳的微波炮制工艺,为微波炮制方法提供一定的理论依据。方法:通过炮制品的外观、特征图谱,进行传统炮制与微波炮制的比较,确定微波炮制工艺的参数。结果:确定以微波炮制参数功率:1 kW,加热5 min。结论:本研究试制的炒白芍的微波炮制品能达到传统炮制的要求并标准,微波具有的替代传统炒制的可行性。
Objective： Compared with the traditional processing method,to optimize Microwave processing（MP） parameters of Fired Paeoniae radix alba by physical-chemistry,which provide a theoretical basis for MP in TCM.Method： Compareing to traditional processing methods by HPLC Features Chromatogram and Appearance as for craft parameters,in order to determine the MP craft.Results： The best MP parameters are 1KW and 5min.Conclusion： Fried Paeoniae radix alba by MP can reach the requirements and standards of traditional processing;MP has the feasibility to replace the traditional processing of TCM.
出处
《江西中医学院学报》
2011年第4期50-52,共3页
Journal of Jiangxi College of Traditional Chinese Medicine
关键词
白芍
微波炮制
特征图谱
饮片
Paeoniae radix alba
Microwave processing
HPLC Features chromatogram
decoction pieces
