正交试验优选甘遂醋制最佳工艺

Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment

摘要:

目的: 确定醋甘遂饮片的最佳炮制工艺。 方法: 以大戟二烯醇含量为指标,醋的用量、炒制温度和炒制时间为考察因素,采用正交试验优选醋甘遂饮片的最佳炮制工艺。 结果: 醋的用量为30%,炒制温度控制在260 ℃,炒制时间为7 min。 结论: 优选出的醋甘遂炮制工艺稳定可行,重现性好。

Abstract:

Objective: To establish the best processing technique of Kansui Radix stir-baked with vinegar. Method: The best processing technique was gained through determining the content of euphol by HPLC as the index, and orthogonal design experiment was used to investigate the factors of vinegar amount, baked time and temperature. Result: The best processing technique was to add 30% vinegar and bake 7 minutes at 260 ℃. Conclusion: This best processing technique is stable, feasible with good repetition.