摘要
采用L9(34)正交试验,以续断水溶性浸出物和川续断(Dipsacus asper Wall.ex Henry)皂苷Ⅵ为测定指标,考察盐使用量、炒制温度、炒制时间、炒药机转速4个因素对盐续断质量的影响,并采用多指标综合评分法优化盐续断中试炮制工艺。结果表明,盐续断中试最佳炮制工艺为每100 kg续断饮片用2 kg食盐,210℃炒12 min,炒药机转速40 r/min。综合评分法优选出的盐续断中试炮制工艺稳定、可行,能较好地保证产品的质量。
Taking the water soluble extracts and asperosaponin Ⅵ as indicators,the influence of the four factors including salt consumption,stir-frying temperature and time,rotational speed of stir-frying machine on the quality of salt processed radix dipsaci was studied by L9（34） orthogonal experiment,and the pilot test technology of the salt processed radix dipsaci was optimized through multi-index comprehensive evaluation method.The result showed that the optimized pilot test technology of salt processed radix dipsaci was as follows,adding 2 kg salt per 100 kg radix dipsaci,stir-frying for 12 minutes at 210 ℃ and with the rotational speed of stir-frying machine for 40 r / min.The optimized pilot test technology of salt processed radix dipsaci was stable and feasible,which could ensure the quality of products.
出处
《湖北农业科学》
北大核心
2013年第18期4481-4483,共3页
Hubei Agricultural Sciences
基金
国家科技重大专项(2009ZX09308-004)
关键词
续断
盐制
中试
工艺优化
radix dipsaci
processing with salt-water
pilot test
process optimization
作者简介
金奇（1984一），男，湖南邵东人，助教，硕士，主要从事中药资源开发与品质鉴定、中药质量标准的研究工作，（电话）13767719430（电子信箱）jinqimy@163．com；
通讯作者，来平凡，主要从事中药资源开发与品质鉴定的研究工作，（电话）0571-86613788（电子信箱）pf16102@163．com。
