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目的:通过多指标正交试验法优选麻黄蜜炙炮制工艺,为规范蜜炙麻黄的炮制工艺提供技术参数。方法:采用正交试验法,以盐酸麻黄碱含量、豚鼠平喘潜伏期和外观性状为指标,考察炼蜜加入量、炮制温度、炒制时间三个因素(每个因素取三个水平),对麻黄蜜炙炮制工艺进行优选。结果:炼蜜加入量、炮制温度和炒制时间对实验结果均有显著性影响,蜜炙麻黄的最佳工艺为:每100 kg麻黄,用炼蜜20 kg,在110℃炒制10 min。结论:本研究将为麻黄蜜炙生产工艺技术参数的量化和麻黄饮片质量标准的制订奠定基础。
OBJECTIVE: To optimize the processing technology of ephedra prunifolia by multiple index orthogonal test, and to provide technical parameters for standardizing the processing technology of honeysuckle ephedra. Methods: Orthogonal test was used to determine the ephedrine hydrochloride content, guinea pig asthma latency, and appearance traits. Three factors (three levels for each factor), including the amount of honey added, the processing temperature, and the frying time were examined. Ephedra honeydew concocting process is preferred. RESULTS: The amount of honey added, the processing temperature and the frying time had significant effects on the experimental results. The best technology for honey ephedrine was: for every 100 kg of ephedrine, 20 kg of honey were used to cook at 110 °C for 10 min. Conclusion: This study will lay a foundation for the quantification of the technical parameters of the production process of Ephedra sinica and the formulation of the quality standards for the Mahuang Dibao.