| 建昌帮蜜炙百合炮制工艺研究 |
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| 引用本文： | 刘良福,郭三保.建昌帮蜜炙百合炮制工艺研究[J].中国中医药现代远程教育,2022(2). |
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| 作者姓名： | 刘良福 郭三保 |
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| 作者单位： | 江西中医药高等专科学校药学系 |
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| 基金项目： | 抚州市科技计划项目重点研发计划【No.2020DC06】;江西省教育厅科学技术研究重点项目【No.GJJ191228】。 |
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| 摘 要： | 目的优选建昌帮蜜炙百合的最佳炮制工艺。方法以饮片外观评分和浸出物含量为指标,采用正交设计法考察炮制工艺的影响因素:加蜜量、炮制温度和炮制时间,实现对炮制工艺参数的优选。结果建昌帮蜜炙百合的最佳炮制工艺为加蜜量5%,炮制温度190℃,炮制时间4 min。结论优选出的建昌帮蜜炙百合最佳炮制工艺操作简单且稳定可行,可为制药企业规范化地炮制建昌帮蜜炙提供科学参考。
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| 关 键 词： | 建昌药帮 百合 蜜炙 正交设计 炮制工艺 |
Study on Processing Technology of Honey-fried Lilium spp.in Jianchang Band |
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| LIU liangfu,GUO Sanbao.Study on Processing Technology of Honey-fried Lilium spp.in Jianchang Band[J].Chinese Medicine Modern Distance Education of China,2022(2). |
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| Authors: | LIU liangfu GUO Sanbao |
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| Affiliation: | (Department of Pharmacy,Jiangxi College of Traditional Chinese Medicine,Jiangxi Province,Fuzhou 344000,China) |
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| Abstract: | Objective To optimize the best processing technology of Jianchang Band honey-fried Lilium spp..Methods Taking the appearance score and extract content of decoction pieces as indexes,the orthogonal design method was used to investigate the influencing factors of processing technology:honey content,processing temperature and processing time,and the optimization of processing parameters was realized.Results The optimal processing technology of Jianchang Band honey-fried Lilium spp.was as follows:the amount of honey was 5%,the processing temperature was 190℃,and the processing time was 4 min.Conclusion The optimized processing technology of Jianchang Band honey-fried Lilium spp.is simple,stable and feasible,which can provide scientific reference for pharmaceutical enterprises to standardize the processing of Jianchang Band honey-fried Lilium spp.. |
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| Keywords: | Jianchang Band Lilium spp honey-fried orthogonal design processing technology |
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