目的 优化苍术炒焦最佳炮制工艺.方法 采用L₉(3⁴) 正交试验法,以苍术中鞣质质量分数和小鼠腹泻指数为考察指标,通过多指标综合加权评分法,考察各因素(炒制温度、炒制时间、翻炒频率)对苍术炒焦工艺的影响.结果 苍术炒焦最佳工艺为220～230 ℃,翻炒频率50次/min,炒制6 min.结论 该炮制工艺稳定可行,可为焦苍术的质量研究奠定基础.

Objective To optimize the processing technology for deep-fried Atractylodis Rhizoma. Methods Taking the contents of tannin and diarrheal index of mice as the indexes, the affecting factors (stir-frying temperature, stir-frying time, and turning frequency) on the processing technology of deep-fried Atractylodis Rhizoma was investigated by L₉(3⁴) orthogonal test and multi-index comprehensive weighted mark method. Results The best deep-fried technology was as following: the processing temperature was 220-230 ℃, turning frequency was 50 times/min, and stir-frying time was 6 min. Conclusion The processing technology is stable and feasible, and could lay the foundation for the research on the quality of deep-fried Atractylodis Rhizoma.

国家自然科学基金资助项目(81073051);国家"十五"重大科技专项(2001BA701A55-23)