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目的优选橘核的盐制工艺。方法以橙皮苷含量和水浸出物含量为评价指标,通过L9(34)正交试验考察闷润时间、盐用量、炒制温度、炒制时间对橘核炮制工艺的影响。采用HPLC测定橙皮苷含量,流动相为甲醇-冰乙酸-水(35∶4∶61);检测波长为284nm。结果最佳盐制炮制工艺为控温(160±10)℃,炒制4min,浸润0.5h,盐用量为药材重量的1%;橙皮苷质量分数达0.022%.结论该工艺条件合理、质量可控、稳定性好,为规范橘核的炮制工艺提供参考。
Objective To optimize the salt process of orange kernel. Methods The content of hesperidin and the content of water extract were used as evaluation indexes. The influence of the time of soaking, the dosage of salt, the temperature of frying and the time of frying on the processing technology of Tangerine orange were studied by L9 (34) orthogonal test. The content of hesperidin was determined by HPLC. The mobile phase was methanol-glacial acetic acid-water (35:4:61). The detection wavelength was 284nm. Results The best salt processing technology was temperature control (160 ± 10) ℃, frying for 4min, infiltration 0.5h, salt dosage 1% of the weight of medicinal materials and hesperidin mass fraction 0.022% .Conclusion The process conditions are reasonable, the quality Controllable, good stability, to provide reference for the processing of orange core processing technology.