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目的:优选黄连炮制最佳工艺,研究不同辅料炮制黄连对黄连生物碱的影响。方法:以4种生物碱含量为考察指标,采用单因素试验法结合L9(34)正交试验设计,对辅料闷润时间(A)、炮制温度(B)和炮制时间(C)进行考察,筛选最佳炮制工艺条件。结果:影响酒黄连炮制的主次因素为:C>B>A,姜黄连:B>A>C,萸黄连:B>A>C。结论:酒黄连、姜黄连、萸黄连的最佳炮制条件分别为闷润90 min后130℃烘制4 h、闷润60 min后100℃烘制3 h、闷润90 min后160℃烘制2 h。
OBJECTIVE: To optimize the best technology of Coptis chinensis Franch and to study the effect of Coptis chinensis Franch with different materials on Coptis alkaloids. Methods: The contents of four kinds of alkaloids were taken as the index to investigate. The factors of stuffy time (A), processing temperature (B) and processing time (C) were investigated by single factor experiment and L9 (34) orthogonal design. Filter the best processing conditions. Results: The primary and secondary factors affecting the processing of wine Coptis chinensis were: C> B> A, turmeric: B> A> C, dogwood: B> A> C. CONCLUSION: The best processing conditions of wine coptis, curcuma longa and dogwood were respectively: bake at 90 ℃ for 4 h, bake at 60 ℃ for 60 min, then bake at 100 ℃ for 3 h, bake at 90 ℃ for 60 min and then bake at 160 ℃ 2 h.