摘要
目的 优选切片后肉豆蔻的最佳炮制工艺.方法 以煨制温度、煨制时间和加麸量为考察因素,以总木脂素、挥发油和脂肪油的含量为评价指标,采用L9（3^4）正交设计,优选麸煨肉豆蔻片的炮制工艺.结果 肉豆蔻片的最佳炮制工艺为100 g 肉豆蔻加40 g 麦麸,110～120 ℃煨制20 min.结论 该工艺合理,可靠,可为肉豆蔻炮制新工艺的研究提供依据.
Objective To optimize the processing technology of sliced Myristicae Semen. Methods Roasting temperature, roasting time and the amount of bran were set as factors, and the content of total lignans, volatile oil, fatty oil were set as evaluation indicators. The processing technology of sliced Myristicae Semen was optimized by L9(34) orthogonal test. Results The optimal processing technology was as following: 40 g bran plus 100 g sliced Myristicae Semen, roasting for 20 minutes at 110-120 ℃. Conclusion The process is reasonable and reliable, which can provide references for new processing technology of Myristicae Semen.
出处
《中国中医药信息杂志》
CAS
CSCD
2016年第3期74-76,共3页
Chinese Journal of Information on Traditional Chinese Medicine
基金
国家自然科学基金(81274084)
关键词
肉豆蔻片
麸煨
挥发油
脂肪油
总木脂素
正交试验
sliced Myristicae Semen
bran-roasted
volatile oil
fatty oil
total lignans
orthogonal test
