摘要
目的讨论传统中药山楂的最佳炮制工艺,为山楂炭炮制规范的制订提供重要参考。方法采用L9(34)正交试验设计,以直接影响炮制品质量的炒制时间(A),炒制温度(B),翻转次数(C)为考察因素,结合外观性状和总有机酸、枸橼酸、总黄酮的含量变化,主要以炮制后减重率和对小鼠CT、BT的影响作为考察指标,选择最佳的炮制工艺。结果炮制工艺以炒制温度270℃,炒制时间15min,翻转次数8r/min为最佳。结论经最佳炮制工艺炮制的山楂炭饮片外观性状与内部品质均一致,具备稳定性与实践性。
Objective To discuss the best processing technology of traditional Chinese medicine Crataegi Fructus,and to provide important reference for the preparation of Crataegi Fructus charcoal processing specification. Methods Though the L9（ 34） orthogonal design method,taking processing time（ A）,processing temperature（ B） and turnover times（ C） as the inspection factors,which can directly affected the quality of processed products. Author by combining with the appearance and the content changes of total organic acid,citric acid,total flavonoids,mainly taking the weight loss rate,CT and BT of mice as the index,choose the best processing technology. Results The processing technology was as follows： the processing temperature was 270℃,the processing time was 15 min,the turnover times was 8 r/min. Conclusion The appearance quality and internal quality of Crataegi Fructus charcoal processed by the best processing technology are consistent,and it has stability and practicality.
作者
孙云龙
董金香
尚坤
SUN Yun-long;DONG Jin-xiang;SHANG Kun(Changchun University of Chinese Medicine,Changchun 130117,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2018年第7期1634-1637,共4页
Lishizhen Medicine and Materia Medica Research
基金
吉林省中药材地方标准制修订项目(第43号
PZ-2016-21)
关键词
山楂炭
正交试验设计
炮制工艺
Crataegi Fructus charcoal
Orthogonal design method
Processing technology
