北京中医药大学学报2017，Vol.40Issue(2)：166-171,6.DOI:10.3969/j.issn.1006-2157.2017.02.015
正交设计法优选红芪最佳蜜炙烘制工艺
Optimization of processing technology of honey barked Hedysari Radix using orthogonal design method
摘要
Abstract
Objective To optimize the processing technology of honey baked Hedysari Radix, so as to provide the experimental basis for the quality control of Hedysari Radix processed products and standardization of the processing.Methods L9 (34) orthogonal design method was used, and the mean content of calycosin and formononetin which were detected by HPLC with gradient elution were taken as the comprehensive evaluation indexes, the processing technology was optimized.Results The optimum processing technology of honey baked Hedysari Radix was thickness of 3 cm at the temperature of 70 ℃ for 2.5 h.Conclusion Hedysari Radix baking processed products produced by the optimum technology met with the requirement of Chinese Pharmacopoeia (2015 Edition), which was simple, feasible, and repeatable.The method would provide evidence for further research on optimum processing technology and for standardiztion of industrial production.关键词
红芪/蜜炙烘制/正交设计Key words
Hedysari Radix/honey baked/orthogonal design method分类
医药卫生引用本文复制引用
李越峰,牛江涛,曹瑞,司昕蕾,边甜甜,严兴科..正交设计法优选红芪最佳蜜炙烘制工艺[J].北京中医药大学学报,2017,40(2):166-171,6.基金项目
国家自然科学基金资助项目 (No.81460611),国家教育部科学技术研究重点基金资助项目(No.212186),甘肃省自然科学基金资助项目(No.2010-1010RJZA212,No.2014145RJZA076),甘肃省财政厅高校基本科研业务费专项基金资金项目(No.2013-2),兰州市科技局资助项目(No.2014-1-188),甘肃省中医药管理局资助项目(No.GZK-2015-57) （No.81460611）
