摘要
目的优选黄芩饮片产地炮制加工关键技术。方法以外观性状、浸出物含量、黄芩苷含量为指标,采用Box-Behnken设计-效应面法对黄芩饮片的产地炮制加工关键技术进行优选。结果优选的黄芩产地炮制加工一体化工艺为:取黄芩鲜药材,洗净,物料厚度为4 cm,100℃烘制15 min,60℃烘制5 h,40℃烘制24 h,取出切薄片,60℃干燥,筛去碎屑。结论确定的黄芩饮片产地炮制加工关键技术规范科学合理、参数明确,适合规模化产地加工,具有良好的应用前景。
Objective To optimally select the key technology of origin concoction processing for the scutellaria radix slices.Methods The key technology of origin concoction processing of scutellaria radix slices was optimally selected by Box-Behnken design-effect surface method with the appearance properties,leachate content and baicalin content as indicators.Results The optimally selected integrated process for the origin concoction processing of scutellaria radix was as follows.The scutellaria radix fresh herbs were washed with material thickness of 4 cm,baked at 100℃for 15 min,60℃for 5 h and 40℃for 24 h,removed and sliced thinly,dried at 60℃until dry and sieved to remove the debris.Conclusion The key technology of scutellaria radix concoction processing identified is standardized,scientific and reasonable,with clear parameters,which is suitable for large-scale origin processing and has good application prospects.
作者
葛秀允
辛华
武卫红
史国玉
商庆节
GE Xiuyun;XIN Hua;WU Weihong;SHI Guoyu;SHANG Qingjie(Shandong Medical College,Shandong,Ji'nan 250002,China)
出处
《中国医药科学》
2021年第21期75-78,共4页
China Medicine And Pharmacy
基金
山东省科技发展计划项目(2014GSF119008)
山东省中医药科技发展计划项目(2011-172,2013-131,2015-474,2017-128)。
作者简介
通讯作者:商庆节。
