摘要
目的:确定清炒关黄柏的最佳炮制工艺。方法:采用正交试验设计,以关黄柏饮片外观性状和关黄柏盐酸小檗碱含量为指标,综合加权评分,考察了关黄柏炒制过程中的影响因素。结果:清炒最佳工艺为:投料温度150℃,加热时间3 min,炒药锅转速24 r.min-1。结论:该工艺稳定,可靠。
Objective：To optimize the preparation technology of stir-frying Phellodendri Amurensis Cortex.Method：The key factors of the stir-frying Phellodendri Amurensis Cortex were examined with orthogonal design.The appearance and berberine content were chose as evaluation index.Result：The optimal preparation conditions were as follows： the frying temperature is 150 ℃,the frying time is 3 minutes,rotative speed of the pot is 24 r·min-1.Conclusion：The results lay a foundation for quality standard establishment of the stir-frying Phellodendri Amurensis Cortex.
出处
《中国实验方剂学杂志》
CAS
北大核心
2011年第10期28-29,共2页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家"重大新药创制"科技重大专项(2009ZX09308-003)
关键词
关黄柏
炮制工艺
清炒
正交试验
盐酸小檗碱
Phellodendri Amurensis Cortex
preparation technology
stir-frying
orthogonal design
berberine hydrochloride
