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目的:优选北柴胡的最佳麸炒工艺。方法:以柴胡皂苷a、d含量为考察指标,通过L_9(3~4)正交试验考察麦麸用量、预热锅温、麸炒时间3个因素,采用高效液相色谱法进行皂苷含量测定。结果:预热锅温和麸炒时间对柴胡皂苷a和柴胡皂苷d含量均有显著性影响,而麦麸用量对柴胡皂苷a和柴胡皂苷d含量影响不明显。最佳麸炒工艺为10%的麦麸用量,预热锅温290℃,麸炒时间80 s。结论:优选的北柴胡最佳麸炒工艺合理可靠,重复性好,为规范麸炒北柴胡的饮片加工提供参考。
Objective: To optimize Bupleurum best fried technology. Methods: The content of saikosaponin a, d was taken as the index of study. By using L_9 (3-4) orthogonal test, the amount of wheat bran, the preheating pot temperature and the time of frying were studied. The content of saponin was determined by high performance liquid chromatography Determination. Results: Pre-heating pot mild bran time on the saikosaponin a and saikosaponin d content had a significant impact, and the amount of wheat bran on the saikosaponin a and saikosaponin d content was not obvious. The best bran frying process is the amount of 10% wheat bran, preheating the pot temperature 290 ℃, bran frying time of 80 s. CONCLUSION: The optimal process of fried and fried Chaochuhai bran is reasonable and reliable with good reproducibility.