文献类型：期刊文献

中文题名：正交设计法优选红芪最佳蜜炙烘制工艺

英文题名：Optimization of processing technology of honey barked Hedysari Radix using orthogonal design method

作者：李越峰[1,2];牛江涛[1,2];曹瑞[1,2];司昕蕾[1,2];边甜甜[1,2];严兴科[1,2]

第一作者：李越峰

机构：[1]甘肃中医药大学;[2]甘肃省中药质量与标准研究重点实验室

第一机构：甘肃中医药大学

年份：2017

卷号：40

期号：2

起止页码：166

中文期刊名：北京中医药大学学报

外文期刊名：Journal of Beijing University of Traditional Chinese Medicine

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2017_2018】；

基金：国家自然科学基金资助项目(No.81460611);国家教育部科学技术研究重点基金资助项目(No.212186);甘肃省自然科学基金资助项目(No.2010-1010RJZA212;No.2014145RJZA076);甘肃省财政厅高校基本科研业务费专项基金资金项目(No.2013-2);兰州市科技局资助项目(No.2014-1-188);甘肃省中医药管理局资助项目(No.GZK-2015-57)

语种：中文

中文关键词：红芪;蜜炙烘制;正交设计

外文关键词：Hedysari Radix; honey baked; orthogonal design method

摘要：目的优选红芪蜜炙最佳烘制炮制工艺,为红芪炮制品质量控制及标准化炮制提供实验依据。方法采用L_9(3~4)正交设计法,以毛蕊异黄酮和芒柄花素含量的平均值为综合评价指标,优选红芪蜜炙烘制炮制工艺。采用高效液相色谱法(HPLC),梯度洗脱,测定红芪中的毛蕊异黄酮和芒柄花素含量。结果红芪蜜炙最佳烘制炮制工艺为:烘制温度70℃,烘制时间2.5 h,厚度3 cm。结论红芪烘制炮制品能够达到2015版《中国药典》要求,且方法简单可行,重现性好,可为进一步研究红芪最佳炮制工艺提供科学依据,为红芪炮制工业生产规范化提供科学依据。
ObjectiveTo optimize the processing technology of honey baked Hedysari Radix, so as to pro- vide the experimental basis for the quality control of Hedysari Radix processed products and standardiza- tion of the processing. Methods L9 （34 ） orthogonal design method was used, and the mean content of calycosin and formononetin which were detected by HPLC with gradient elution were taken as the comprehensive evaluation indexes, the processing technology was optimized. Results The optimum processing technology of honey baked Hedysari Radix was thickness of 3 cm at the temperature of 70 ℃ for 2.5 h. Conclusion Hedysari Radix baking processed products produced by the optimum technology met with the requirement of Chinese Pharmacopoeia （2015 Edition） , which was simple, feasible, and repeatable. The method would provide evidence for further research on optimum processing technology and for standardiztion of industrial production.