正交试验法优选蜜炙款冬花的炮制工艺

Optimization of Honey-fried Processing Technology for Tussilago farfara by Orthognal Test

摘要:

目的: 优选蜜炙款冬花的炮制工艺。 方法: 以性状、款冬酮和醇溶性浸出物的质量分数为综合评价指标,选取闷润时间、蜂蜜用量、炒炙温度及时间为考察因素,采用L₉ (3⁴) 正交试验优选蜜炙款冬花的炮制工艺。 结果: 最佳炮制工艺条件为加蜂蜜40%,闷润4 h,100~110 ℃温度下炒炙6 min。 结论: 优选的炮制工艺稳定可行,可用于款冬花的质量标准研究。

Abstract:

Objective:To optimize processing technology of Tussilago farfara with honey. Method: With properties,the mass fraction of alcohol-soluble extract and tussilagone as comprehensive evaluation index,moistening time,honey dosage,processing temperature and time were selected as factors,processing technology of T. farfara with honey was optimized by orthogonal test. Result: The best honey-fried processing technology was as follows:adding 40% honey,moistening time 30 min,stir-fried 6 min at 100-110℃. Conclusion: This optimized processing technology was stable and feasible,it could be used for study on quality standard of T. farfara.