摘要
【目的】研究酒制当归的微波炮制工艺。【方法】采用正交试验法,以阿魏酸及总挥发油的含量为评价指标,确定最佳的微波炮制工艺。【结果】酒制当归最佳炮制工艺为:每100 kg药材黄酒的用量为20 kg,闷润60 min,微波强度(中火)60%,微波时间为2 min。【结论】该方法简单、可行且易于控制,可作为当归炮制的新方法。
Objective To study the microwave Sinensis. Methods With the contents of ferulic acid microwave processing technology for Radix Angelicae microwave processing procedures for wine-processed medicinal material of Radix Angelicae Sinensis for 60 processing technology for wine-processed Radix Angelicae and total volatile oil as observation indexes, we optimized the Sinensis by orthogonal experiment. Results The optimal Radix Angelicae Sinensis were as follows： moistening the min with 20kg of yellow rice wine for per 100g of medicinal material, microwave heating with 60% of heat strength for 2 min. Conclusion practical and easy to be controlled, Angelicae Sinensis. which can be used for a new processing The established method is simple, method for wine-processed Radix
出处
《广州中医药大学学报》
CAS
北大核心
2012年第4期447-449,453,共4页
Journal of Guangzhou University of Traditional Chinese Medicine
关键词
当归/生产和制备
阿魏酸/分析
总挥发油/分析
色谱法
高压液相
RADIX ANGELICAE SINENSIS/production ＆ preparation
FERULIC ACID/analysis
TOTALVOLATILE OIL/analysis
CHROMATOGRAPHY, HIGH PRESSURE LIQUID PHASE
