摘要
目的:研究吴茱萸汁的制备工艺,为该辅料的规模化生产提供实验数据。方法:采用L9(34)正交表设计试验,以吴茱萸碱、吴茱萸次碱、吴茱萸内酯为指标,用高效液相色谱法测定3种成分的含量,以加权系数法分析实验结果,确定吴茱萸汁的制备工艺。结果:吴茱萸汁的制备工艺为煎煮3次,首次煎煮加水量为12倍,浸泡30 min后煎煮45 min,第2次煎煮加水量8倍,煎煮20 min,第3次煎煮加水量6倍,煎煮20 min。经6个产地10批样品中试验证,辅料质量稳定。结论:该工艺方法简便,能够为该辅料的规范化及工业化生产提供实验数据。
Objective:To study and establish the optimal technology for the preparation of evodiae juice.Method:The contents of evodiamine,rutaecarpine and evodin were simultaneously determined with HPLC,and each yield of the three compounds were chosen as the evaluating indicator.The orthogonal test coupled with the weighted coefficient method were adopted to acquire the optimal technology for the preparation of evodiae juice.Result:The study showed that the optimal technology for the preparation of evodiae juice was ...
出处
《中国中药杂志》
CAS
CSCD
北大核心
2009年第23期3025-3029,共5页
China Journal of Chinese Materia Medica
基金
中国中医科学院自选课题(ZZ2006096)
关键词
吴茱萸汁
正交设计
制备工艺
evodiae juice
preparation technology
orthogonal test
