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[摘要]
目的以总黄酮、总多糖的质量分数以及水、醇浸出物为指标优化菟丝子盐炙工艺。方法采用均匀试验设计,利用紫外分光光度法测定总黄酮、总多糖的量,通过逐步非线性回归和等值线图优化炮制工艺。结果菟丝子最佳盐炙工艺为加盐量2%,闷润时间60 min,烘制温度170℃,烘制时间60 min。结论均匀设计和回归分析可以对实验结果进行高精度的预测,表明菟丝子盐炙工艺可行。
[Key word]
[Abstract]
To optimize the preparation technology of Cuscutae Semen herb stir-baking process with salt, taking the contents of total flavornoids and polysaccharides and the percentage of water and alcohol-soluble components as indexes. Methods UV-spectrophotometry and uniform design were applied to determine the contents of total flavornoids and polysaccharides which were extracted from Cuscutae Semen. And the stir-baking process with salt was optimized by nonlinear regression and contour map. Results The best preparation technology was satisfied with some conditions as follows: its adding salt 2%, immersing time 60 min, baking temperature 170 ℃, and baking time 60 min. Conclusion The uniform design and regression analysis are notable and reasonable, which could precisely forecast the results.
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