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目的:优化盐荔枝核的炮制工艺,为其规范化及工艺改革提供参考。方法:以荔枝核中总黄酮和总皂苷为考察指标,采用Box-Behnken效应面法优化恒温烘制法炮制盐荔枝核的工艺参数。结果:得到优化的烘制工艺参数为润药时间30 min,烘制温度142℃,烘制时间13 min。结论:该方法操作较为简便,参数易于控制,对于盐荔枝核炮制工艺规范化的研究有一定的参考意义。
Objective: To optimize the processing technology of salt litchi core, provide reference for its standardization and process reform. Methods: The total flavonoids and total saponins in litchi nucleus were used as indexes to study the processing parameters of litchi nucleus by Box-Behnken effect surface method. Results: The optimal parameters of drying process were as follows: dosing time 30 min, baking temperature 142 ℃, baking time 13 min. Conclusion: The method is easy to operate and the parameters are easy to control. It is of certain reference significance for the standardization of salt lignin processing technology.