摘要
在古今文献整理的基础上,根据药典及全国炮制规范和实地调查,通过实验筛选,确定了肉苁蓉以酒制工艺为最佳炮制法,应用正交设计试验,选出最佳技术参数,为A_2B_2C_1,即加入黄酒30％,水25％,蒸炖12小时。
By the screening of experiment, authors have determined that the processing with wine is the opti-mun processed method of cistanche deserticolo, and the optimum condition is adding the quantity of millet wine 30%, water 25% and steaming 12 hours.
出处
《中药材》
CAS
CSCD
北大核心
1996年第10期508-510,共3页
Journal of Chinese Medicinal Materials
关键词
肉苁蓉
炮制
酒制工艺
Cistanche deserticolo
Processing
Wine-prepared technology
