中药材2011，Vol.34Issue(2)：199-202,4.
均匀设计和回归分析优选菟丝子炒制工艺
Optimization of Processing Technology for Semen Cuscuta by Uniform and Regression Analysis
摘要
Abstract
Objective:To optimize the best preparation technology for the contains of total flavornoids, polysaccharides, the percentage of water and alcohol-soluble components in Semen Cuscuta herb processing. Methods: UV-spectrophotometry was applied to determine the contains of total flavomoids and polysaccharides, which were extracted from Semen Cuscuta. And the processing was optimized by the way of uniform design and contour map. Results :The best preparation technology was satisfied with some conditions as follows:baking temperature 150 ℃, baking time 140 seconds. Conclusion: The regression models are notable and reasonable, which can forecast results precisely.关键词
菟丝子/炮制/炒制工艺/均匀设计/回归分析分类
医药卫生引用本文复制引用
李春雨,罗惠玉,王树,翟亚南,田书慧,张丹参..均匀设计和回归分析优选菟丝子炒制工艺[J].中药材,2011,34(2):199-202,4.基金项目
河北省中医药管理局项目(2009064) （2009064）
