摘要
目的:优选紫菀的最佳蜜制工艺.方法:以水溶性浸出物和紫菀酮含量为指标,通过正交试验优选炮制工艺.结果:以加蜜量、炒制温度、炒制时间3个因素进行考察,紫菀最佳的蜜制工艺为加蜜量25%,115℃炒制15min.结论:优选出紫菀最佳蜜制工艺可行、稳定,可以为饮片企业规范、合理的生产提供理论依据.
Objective： To optimize the honey processing technology of aster tataricus. Method： With composite score of the content of water soluble extractives and shionone content as index,orthogonal test was adopted to optimize honey preparation process of aster tataricus. Result： When the three factors of the amount of honey added,stir-frying temperature and frying time were inspected,the best honey preparation process of aster tataricus was as follows： the amount of honey added（ 25%）,frying temperature（ 115 ℃）,frying time（ 15 min）. Conclusion： This optimized processing technology is stable and feasible. It provides a theoretical basis for standardized production processing technology of honey preparation process of aster tataricus.
出处
《西南民族大学学报（自然科学版）》
CAS
2016年第3期299-302,共4页
Journal of Southwest Minzu University(Natural Science Edition)
基金
安徽省中药制药技术教学团队(2015jxtd073)
安徽省药学特色专业建设项目(2011129)
安徽省中药鉴定与质量控制校企合作实践基地(2015sjjd039)
关键词
紫菀
紫菀酮
蜜制工艺
正交试验
aster tataricus
shionone
honey preparation process
orthogonal test
