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[摘要]
以三棱总黄酮、扭体镇痛法及抗凝血作用为指标,选择炒制温度、炒制时间、醋用量3个因素,用L9(3)4正交设计表,采用综合评分和方差分析的数学分析方法,对三棱进行醋制工艺优选。结果表明,每100kg三棱用醋25kg,温度130℃,炒10min为最佳工艺
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[Abstract]
The optimum conditions for the processing of Sparganium stoloniferum Buch Ham with vinegar were studied by L 9(3) 4 orthogonal experimental design, as guided by decrease of writhing rate in analgesic test and anticoagulant activity The results showed that the best processing conditions were stir frying of the raw S stoloniferum with the addition of 25 kg of vinegar per 100 kg of crude drug at 130 ℃ for 10 min
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