Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure

DUAN Xiao-yuan; LI Lin-fu; ZHANG Sai-nan; HUANG Hao; WU Long-huo

doi:10.13422/j.cnki.syfjx.2015210017

您当前的位置：

首页 >

文章列表页 >

Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure

更新时间：2024-01-04

- Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 21, Issue 21, Pages: 17-19(2015)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2015210017
  CLC： R283
- Published：2015
- 稿件说明：
移动端阅览
DUAN Xiao-yuan, LI Lin-fu, ZHANG Sai-nan, et al. Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(21): 17-19.
DOI：

DUAN Xiao-yuan, LI Lin-fu, ZHANG Sai-nan, et al. Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(21): 17-19. DOI： 10.13422/j.cnki.syfjx.2015210017.

摘要

目的: 优选北五味子的高压蜜制工艺

为该饮片的质量标准研究提供参考。方法: 以五味子甲素含量为评价指标

通过正交试验考察闷润时间、蜂蜜用量、蒸制压力和蒸制时间对北五味子高压蜜蒸工艺的影响。采用HPLC测定五味子甲素的含量

流动相甲醇-水(78:22)

检测波长235 nm。结果: 北五味子最佳高压蜜制工艺为取北五味子适量

加入25%蜂蜜

拌匀闷润1 h

在蒸制压力0.15 MPa下蒸制1.0 h。五味子甲素提取量1.553 mg·g-1。结论: 优选的北五味子高压蜜制工艺简易、可控

可替代北五味子的传统蜜制工艺。

Abstract

Objective: To optimize processing technology of Schisandrae Chinensis Fructus with honey at high pressure and provide a reference for quality standard of this decoction pieces. Method: With the content of deoxyschizandrin as index

orthogonal test was adopted to optimize processing technology by taking immersing time

honey amount

steaming pressure and time as factors.HPLC was employed to determine the content of deoxyschizandrin with mobile phase of methanol-water (78: 22) and detection wavelength of 235 nm. Result: Optimum processing technology was as follows:immersed with 25% honey for 1 h

then steamed at 0.15 MPa for 1 h.The content of deoxyschizandrin in Schisandrae Chinensis Fructus after processing was 1.553 mg·g-1. Conclusion: This optimized processing technology is simple and controllable

it can replace traditional honey processing technology.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Process Optimization and Health Risk Assessment of Calcined Haematitum Based on QbD Concept

Processing History and Modern Research of Jianghuanglian： A Review

Quality Evaluation of Lycii Cortex and Roasted Lycii Cortex Based on Fingerprint and Content Determination

Processing of Citri Sarcodactylis Fructus： A Review

Research Progress of Citri Reticulatae Semen

Related Author

YANG Yue

ZHOU Jingwei

ZOU Jialiang

MEI Guorong

SHI Yifan

ZHONG Lei

WANG Jiaojiao

GAN Xuelian

Related Institution

Sichuan Neo-green Pharmaceutical Technology Development Co. Ltd.，Pengzhou

State Key Laboratory of Southwestern Chinese Medicine Resources，School of Pharmacy， Chengdu University of Traditional Chinese Medicine

Guang'anmen Hospital， China Academy of Chinese Medical Sciences

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

Hubei Meisichuang Pharmaceutical Co. Ltd.

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰