摘要
目的优选姜半夏炮制工艺。方法选择白矾用量、生姜用量、煮制时间3个因素,采用L_9(3~4)正交试验设计,以半夏多糖、有机酸、白矾残留量及小鼠PGE_2含量为考察指标,综合分析优选姜半夏的炮制工艺。结果白矾用量与生姜用量为主要影响因素,煮制时间影响不显著,优选的炮制工艺为:每100 g半夏用生姜25 g,白矾12.5 g,煮制6 h。结论优选的炮制工艺可操作性强,工艺稳定,达到了减毒增效的炮制目的,为姜半夏质量控制提供依据。
Objective To optimize the processing technology for ginger Pinellia. Methods L9 （3）^ 4 orthogonal d sign was used with three factors of Alum dosage, the amount of ginger and time. Processing conditions were optimized with synthetic weighted mark method with the contents of polysaccharide, organic acids and alum as indexes. Results The dosage of alum and the amount of ginger were the main affecting factors, boiling time had no significant effect. The best preparating conditions were as following： 100g Pinellia decocted with 25g ginger and 12.5g alum for 5 hours. Conclusion The optimized processing technology is stable and operable with the processing purpose of attenuated and synergy, to provide the basis for quality control of ginger Pinellia.
出处
《湖北中医药大学学报》
2017年第2期31-35,共5页
Journal of Hubei University of Chinese Medicine
基金
湖北省教育厅中青年人才项目(项目编号:Q20152006)
关键词
姜半夏
正交试验
炮制工艺
多指标
ginger Pinellia
orthogonal design
processing technology
multi - index
