摘要
目的:优选甘草的最佳蜜炙工艺。方法:以外观性状、甘草酸和甘草苷含量为评价指标,采用蜂蜜和水的比例、闷润时间、炒炙温度和炒炙时间四因素、三水平L9(34)正交试验法,优选甘草的最佳蜜炙工艺。结果:甘草最佳蜜炙工艺为:炼蜜和水2∶1混合(w/w)加入净甘草片,拌匀,闷润30min,置锅内,130°C(锅底温度)炒炙20min。结论:确定的甘草蜜炙工艺使加工品甘草酸和甘草苷分别达到2.33%(RSD0.43%)和0.9%(RSD1.106%)以上,说明确定的蜜炙工艺稳定可行。
AIM：To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS：The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L9（34）,four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS：Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 °C and keeping for 20 min.CONCLUSION：The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%（RSD 0.43%） and 0.9%（RSD 1.10%）,the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.
出处
《中成药》
CAS
CSCD
北大核心
2010年第3期447-450,共4页
Chinese Traditional Patent Medicine
基金
"十一五"国家科技支撑计划课题"中药饮片蜜炙技术和相关设备研究"(2006BAI09B06-08)
关键词
甘草
炮制工艺
正交试验
Radix et Rhizoma Glycyrrhizae
processing technology
orthogonal design
作者简介
周倩（1982-），女，研究实习员，研究方向：中药炮制。Tel：（0531）82949829
通讯作者：孙立立，Tel：（0531）82949829 E—mail：xingerx@163．com
