天津中医药2011，Vol.28Issue(4)：338-340,3.
醋烘制川楝子炮制工艺的探讨
The study of the processing technology of Fructus Toosendan processed by vinegar
摘要
Abstract
[Objective] To optimize the best processing technology of Fructus Toosendan for standardization of fructus toosendanin processed by the vinegar and provide a basis for quality assurance. [Methods] The best processing technique was obtained through determining the content of toosendanin by HPLC and the orthogonal test was adopted to explore the influences of three factors (the bake temperature,infiltrated time with vinegar and medicinal specifications) on the content. [Results] The best processing technique was to infiltrate 2 hours with 20％ vinegar, bake at 130 ℃. [Conclusion] The medicinal specifications and the bake temperature had the significance influence according to the content of the toosendanin. The best processing technique is stable, feasible and good repetion.关键词
川楝子/川楝素/炮制工艺/正交试验Key words
Fructus Toosendan/ toosendanin/ processing technique/ orthogonal experiment分类
医药卫生引用本文复制引用
窦志英,李迎春,郑蓓蓓..醋烘制川楝子炮制工艺的探讨[J].天津中医药,2011,28(4):338-340,3.基金项目
国家自然科学基金项目(81073053). （81073053）
