Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment

LI Yuan; Zhang Li; SHAN Ming-qiu; Ding An-wei

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Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment

更新时间：2024-01-04

- Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 7, Pages: 4-6(2011)
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- Published：2011
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LI Yuan, Zhang Li, SHAN Ming-qiu, et al. Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(7): 4-6.
DOI：

LI Yuan, Zhang Li, SHAN Ming-qiu, et al. Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(7): 4-6. DOI：

摘要

目的: 确定醋甘遂饮片的最佳炮制工艺。方法: 以大戟二烯醇含量为指标

醋的用量、炒制温度和炒制时间为考察因素

采用正交试验优选醋甘遂饮片的最佳炮制工艺。结果: 醋的用量为30%

炒制温度控制在260 ℃

炒制时间为7 min。结论: 优选出的醋甘遂炮制工艺稳定可行

重现性好。

Abstract

Objective: To establish the best processing technique of Kansui Radix stir-baked with vinegar. Method: The best processing technique was gained through determining the content of euphol by HPLC as the index

and orthogonal design experiment was used to investigate the factors of vinegar amount

baked time and temperature. Result: The best processing technique was to add 30% vinegar and bake 7 minutes at 260 ℃. Conclusion: This best processing technique is stable

feasible with good repetition.

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Related Institution

Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences

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Drug Research Center for Nephropathy,Guangzhou Consun Pharmaceutical Co.Ltd

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