摘要
目的:优化炒酸枣仁的炮制工艺。方法:采用响应面法-中心复合法进行实验,以酸枣仁皂苷A、酸枣仁皂苷B、斯皮诺素水分和水溶性浸出物含量的算术平均值(M)为指标,对酸枣仁的投药温度和炒制时间进行考察,优化炒酸枣仁的炮制工艺。结果:炒酸枣仁的最佳投药温度为115℃,最佳炒制时间为4 min。结论:优选的酸枣仁炒制工艺合理可行。
Objective:To optimize the processing technology of fried Suanzaoren(Spiny jujube).Methods:The response surface method-center composite method was used to carry out the experiment.The arithmetic mean value(M)of jujuboside A,jujuboside B,spinosin content,water content and water-soluble extract was used as indicators.The dosing temperature and frying time were investigated to optimize the processing technology of fried Suanzaoren(Spiny jujube).Results:The best dosing temperature for fried Suanzaoren(Spiny jujube)was 115℃,and the best frying time was 4 min.Conclusion:The optimum frying process of Suanzaoren(Spiny jujube)is reasonable and feasible.
作者
贺素容
王晶
吴博
吴建华
王昌利
武旭
赵重博
HE Su-rong;WANG Jing;WU Bo;WU Jian-hua;WANG Chang-Li;WU Xu;ZHAO Chong-bo(Shanxi University of Chinese Medicine,Xianyang Shanxi 712046,China;Engineering Technology Research Center of Shanxi Administration of Chinese Herbal Pieces,Xianyang Shanxi 712046,China)
出处
《中医药导报》
2020年第15期52-55,共4页
Guiding Journal of Traditional Chinese Medicine and Pharmacy
基金
陕西省科技厅自然科学基础研究计划(2018JQ8022)
陕西省创新人才推进计划-科技创新团队(2018TD-005)
陕西省中药炮制技术传承基地建设项目(138010015)
国家自然科学基金青年基金项目(81803951)
陕西中医药大学校级科研课题。
关键词
炒酸枣仁
炮制
响应面法
中心复合法
工艺
斯皮诺素
酸枣仁皂苷
Suanzaoren(Spiny jujube)
processing
response surface methodology
center composite method
technology
spinosine
jujuboside
