论文部分内容阅读
目的探讨醋制南五味子的最佳炮制工艺。方法选取加醋量、闷润时间、蒸制时间三个因素,每个因素各取三个水平,采用L9(34)正交表,以总多糖含量为指标评定工艺优劣。结果南五味子最佳炮制工艺为加醋30%(mL/g),闷润1 h,蒸制3 h。结论采用优选的炮制工艺能有效保证醋制南五味子中多糖含量,为制定其饮片的质量标准和临床应用提供依据。
Objective To explore the best processing technology of vinegar-making Nanshi schisandra. Methods Three factors were selected: vinegar volume, boring time and steaming time. Three levels were taken for each factor. L9 (34) orthogonal table was used to evaluate the pros and cons of the total polysaccharide content. Results The best processing technology of Southern Schisandra was vinegar 30% (mL/g), moisten for 1 h and steam for 3 h. [Conclusion] The use of the optimized processing technology can effectively ensure the polysaccharide content of vinegar made from S. schisandrae, and provide basis for the formulation of its quality standards and clinical application.