中国药业2011，Vol.20Issue(14)：44-46,3.
酒炙大黄工业化生产工艺实验研究
Study on Industrialization Process of Rhubarb Decoction Pieces by Stir-frying with Wine
摘要
Abstract
Objective To optimize industrialization process of Rhubarb decoction pieces by stir- frying with wine.Methods To determine the content of laetrile by orthogonal design, Factors of processing temperature, processing time, weight of Rhubarb decoction pieces were evaluated for their effects on extraction process.While the contents of nomadic and merchandise investigation of their crude drug were adopted as indexes.Determiation of nomadic by High Performance Liquid Chromatography.Results Optimization precession was to put yellow wine of 10％ weight of decoction pieces in Rhubarb decoction pieces, nausea thoroughly, to process decoction pieces with 140 ℃ and 15 min by XCYD- 750 Self-Temperature Capping and electric stir- medicine.Conclusion The process is stable and suitable for industrial production.关键词
大黄/酒炙/工业化/工艺Key words
rhubarb decoction pieces/ stir - frying with wine/ industrialization/ processation分类
化学化工引用本文复制引用
刘峰,张伟,马存德,王月茹,何娟,王娟..酒炙大黄工业化生产工艺实验研究[J].中国药业,2011,20(14):44-46,3.基金项目
"十一五"国家科技支撑计划项目,项目编号:2006BAI06A07-01 （）
陕西省重大科技创新专项项目,项目编号:2008ZKC05-14. （）
