文献类型：期刊文献

中文题名：正交试验法优选麸炒白术工艺研究

英文题名：Optimum Selection Processing Study of Rhizoma Atractylodis Macrocephalae Stir-fried with Bran by Orthogonal Design

作者：龙全江[1];吴平安[1];刘峰林[1];宋昌兴[1];邢金龙[1]

第一作者：龙全江

机构：[1]甘肃中医学院,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2006

卷号：13

期号：4

起止页码：48

中文期刊名：中国中医药信息杂志

外文期刊名：Chinese Journal of Information on Traditional Chinese Medicine

收录：CSTPCD;;CSCD:【CSCD_E2011_2012】；

语种：中文

中文关键词：麸炒白术;炮制工艺;正交法

外文关键词：Rhizoma Atractylodis Macrocephalae stir-fried with bran; processing; orthogonal design

摘要：目的探讨麸炒白术的最佳炮制工艺。方法以水溶性浸出物含量、醇溶性浸出物含量、挥发油含量为指标,选择辅料用量、加热温度、加热时间3个因素,用L9(34)正交设计表,采用综合加权评分法,对上述三因素进行炮制工艺的优选。结果麸炒白术最佳炮制工艺为:辅料用量10%,加热温度150℃,加热时间5min。结论为进一步制定麸炒白术饮片的质量标准提供了参考依据。
Objective To research the best processing method of Rhizoma Atractylodis Macrocephalae stir-fried with bran. Methods L9（3^4） orthogonal table are decided with three factors： The amount of the adjuvant, heating temperature, heating time. According to the amount of water-soluble extractive, alcohol-soluble extractive and volatile off, orthogonal design is applied to processing. Results The best processing method is： Rhizoma Atractylodis Macrocephalae were processed by stir-frying with 10 percent of bran for 5 min in a heat of 150 ℃. Conclusions The results can provide basis for establishing the quality standard of this crude drug.