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目的:优选酒制山茱萸的炮制工艺。方法:采用正交设计法,对炮制工艺中的加酒量、闷润时间、蒸制时间3个因素进行优选,以马钱苷的含量为考察指标,建立HPLC测定方法。结果:最佳炮制工艺为A1B2C2,即黄酒用量20%,闷润时间2h,蒸制时间3h。结论:优选的饮片加工工艺合理可行,其HPLC方法准确、重复性好,适用于山茱萸饮片的质量控制。
Objective: To optimize the processing technology of wine dogwood. Methods: The orthogonal design method was used to optimize the three factors, such as the amount of added liquor, the time of stuffiness and the steaming time, and the content of the loganin was taken as the index to establish the HPLC determination method. Results: The best processing technology for the A1B2C2, that is, the amount of 20% rice wine, stuffy moist time 2h, steaming time 3h. Conclusion: The optimal processing technology of Pieces is reasonable and feasible. The HPLC method is accurate and reproducible. It is suitable for the quality control of Pieces of Fructus Corni.