[关键词]
[摘要]
目的 优化出最佳麸炒白芍工艺。方法 采用正交试验和多指标综合加权评分法,以白芍中芍药苷、氧化芍药苷、芍药内酯苷、没食子酸4个指标性成分质量分数和浸出物得率为考察指标,对影响白芍麸炒工艺的因素进行考察。结果 最佳的白芍麸炒工艺是在白芍药材中加入其质量的10%的麸皮,在200 ℃下炒制8 min。结论 该炮制工艺稳定可靠,可为白芍的进一步研究提供参考。
[Key word]
[Abstract]
Objective To optimize the best processing technology for bran-fried Paeoniae Alba Radix (PAR). Methods Taking the contents and extract yields of paeoniflorin, oxypaeoniflorin, albiflorin, and gallic acid in PAR as the indexes, the affecting factors on the processing technology of bran-fried PAR was investigated by orthogonal design test and multi-index comprehensive weighted mark method. Results The best processing technology was to add 10% bran and fry for 8 min at 200 ℃. Conclusion The optimal processing technology is stable, and could provide the references for the further study of PAR.
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[基金项目]
国家自然科学基金资助项目(81202918);杭州市重大科技创新项目(20131813A23);杭州市科技计划项目(20130533B68);校级重点基金项目(2013ZZ12),浙江省中医药科技计划(2014ZQ008)