摘要
目的:优选酒炙黄丝郁金的炮制工艺。方法:HPLC法同时测定姜黄素、去甲氧基姜黄素、双去甲氧基姜黄素的含量。以层次分析法(AHP)结合D-最优设计响应面法考察加酒量、炒制时间、炒制温度对酒炙郁金炮制工艺的影响。结果:黄丝郁金最优酒炙工艺为每100g黄丝郁金加10mL黄酒,待酒吸尽后于112℃炒制15min。结论:酒炙黄丝郁金的炮制工艺稳定可行,为郁金酒炙工艺提供了依据。
Objective：To optimize the processing technology of Radix Curcuma processed by wine.Methods：The contents of curcumin,demethoxycurcumin,and bisdemethoxycurcumin were simultaneously determined using HPLC.The weight coefficient of each component was evaluated by the analytic hierarchy process.With composite score as index,D-optimal design response surface method was adopted to investigate the effects of wine amount,the frying time and frying temperature for the processing technology.Results：The optimum processing technology was as following：10 g of wine was added to 100 g of Curcuma longa,frying temperature112℃,and frying time 15 minutes.Conclusion：The optimized processing technology is stable and reliable,and it provides a basis for wine fried Curcuma longaprocessing technology.
作者
赵永峰
陈志敏
权亮
周海婷
李文兵
胡昌江
Zhao Yongfeng;Chen Zhimin;Quan Liang;Zhou Haiting;Li Wenbing;Hu Changjiang(Chengdu University of TCM, Chengdu 611137, Chinas;Key Laboratory of Chinese medicine formulations particle mass and Clinical Evaluation, Chengdu 611900, China;Neo-Green Pharmaceutical Co. , Ltd. , Chengdu 611900, China;Chengdu Institute of Chinese herbal medicine, Chengdu 610016, China)
出处
《亚太传统医药》
2018年第5期67-70,共4页
Asia-Pacific Traditional Medicine
基金
国家中药标准化项目(ZYBZH-Y-SC-42)
