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Position: Home > Articles > Optimization of the Pilot Test Technology of Salt Processed Radix Dipsaci Hubei Agricultural Sciences 2013,52 (18) 4481-4483

盐续断中试工艺的优化

作  者:
金奇;来平凡;杜伟锋;吴芳;徐姗姗
单  位:
浙江中医药大学中药炮制技术研究中心;赣南医学院药学院
关键词:
续断;盐制;中试;工艺优化
摘  要:
采用L9(34)正交试验,以续断水溶性浸出物和川续断(Dipsacus asper Wall.ex Henry)皂苷Ⅵ为测定指标,考察盐使用量、炒制温度、炒制时间、炒药机转速4个因素对盐续断质量的影响,并采用多指标综合评分法优化盐续断中试炮制工艺。结果表明,盐续断中试最佳炮制工艺为每100 kg续断饮片用2 kg食盐,210℃炒12 min,炒药机转速40 r/min。综合评分法优选出的盐续断中试炮制工艺稳定、可行,能较好地保证产品的质量。
译  名:
Optimization of the Pilot Test Technology of Salt Processed Radix Dipsaci
作  者:
JIN qi;LAI Ping-fan;DU Wei-feng;WU Fang;XU Shan-shan;College of Pharmacy, Gannan Medical University;Research Center of TCM Processing Technology, Zhejiang Chinese Medical University;
关键词:
radix dipsaci;;processing with salt-water;;pilot test;;process optimization
摘  要:
Taking the water soluble extracts and asperosaponin Ⅵ as indicators,the influence of the four factors including salt consumption,stir-frying temperature and time,rotational speed of stir-frying machine on the quality of salt processed radix dipsaci was studied by L9(34) orthogonal experiment,and the pilot test technology of the salt processed radix dipsaci was optimized through multi-index comprehensive evaluation method.The result showed that the optimized pilot test technology of salt processed radix dipsaci was as follows,adding 2 kg salt per 100 kg radix dipsaci,stir-frying for 12 minutes at 210 ℃ and with the rotational speed of stir-frying machine for 40 r / min.The optimized pilot test technology of salt processed radix dipsaci was stable and feasible,which could ensure the quality of products.

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