山西中医学院学报2019，Vol.20Issue(1)：32-34,3.DOI:10.19763/j.cnki.1671-0258.2019.01.010
正交法优选酒炙小茴香最佳炮制工艺
Optimized processing technology of fennel processed by Yellow Wine with orthogonal test design
摘要
Abstract
Objective:To determine the best processing technology of fennel processed by yellow wine. Methods:The best processing technology of fennel processed by yellow wine was optimized by orthogonal test design, factors such as the moist time, frying time, frying temperature and wine quantity added were investigated, synthesize the content of the volatile oil and trans anethole as the evaluation index. Results:The optimal processing technique was determined as:each 30 g fennel add to 4.5 mL yellow wine, moisten for 3 h, stir and fry for 16 min at 130～140 ℃. Conclusion:The optimized processing technology of fennel processed by yellow wine was developed, lay a foundation for the research and application of fennel processed by yellow wine and its preparations.关键词
酒炙小茴香/正交试验/挥发油/反式茴香脑/炮制工艺Key words
fennel processed by wine/orthogonal test design/volatile oil/trans anethole/processing technology分类
医药卫生引用本文复制引用
平莉莉,张朔生,李坤..正交法优选酒炙小茴香最佳炮制工艺[J].山西中医学院学报,2019,20(1):32-34,3.基金项目
山西省中药饮片地方标准研究项目 (2014001B) （2014001B）
