Box-behnken效应面法优选麸炒苍术的炮制工艺OA北大核心CSTPCD
Optimization of Processing Technology for Atractylodes lancea Stir-baking with Bran by Box-behnken Re-sponse Surface Methodology
目的：优选麸炒苍术的炮制工艺。方法：以苍术素含量、水溶性浸出物得率、醇溶性浸出物得率和外观评分的综合评分为评价指标，采用Box-behnken效应面法考察所加辅料量、翻炒时间、翻炒温度对麸炒苍术饮片质量的影响，优选麸炒苍术炮制工艺参数并进行验证试验。结果：麸炒苍术最优炮制工艺为加辅料量为药材量的10％、翻炒温度140℃、翻炒时间3 min；验证试验综合评分平均值为0.39（RSD＝2.88％，n＝3），与预测值0.38接近。结论：采用Box-be…查看全部>>
OBJECTIVE:To optimize the processing technology for Atractylodes lancea stir-baking with bran. METHODS:Us-ing the content of atractylodin,yield of water-soluble extract and ethanol-soluble extract,appearance score as comprehensive in-dex,the effects of excipient amount,stir-baking time and temperature on the quality of A. lancea stir-baking with bran were investi-gated by Box-behnken design-response surface method,so as to optimize the processing technology …查看全部>>
李萍;刘舸
成都市第一人民医院，成都 610041成都市第一人民医院，成都 610041
医药卫生
麸炒苍术Box-behnken效应面法炮制工艺苍术素
Atractylodes lancea stir-baking with branBox-behnken response surface methodProcessing technologyAtracty-lodin
《中国药房》 2015 (34)
4844-4846,3
评论