中医药学报2025，Vol.53Issue(10)：35-40,6.DOI:10.19664/j.cnki.1002-2392.250206
阿胶珠连续化生产炮制工艺优选
Optimization of Continuous Processing Technology for Colla Corii Asini Tostata
摘要
Abstract
Objective:To optimize the continuous processing technology for Colla Corii Asini Tostata using an orthogonal test method and compare it with traditional processing techniques.Methods:Three factors—medium dosage,medium temperature,and frying frequency—were investigated,with four amino acids(glycine,alanine,proline,L-hydroxyproline)and appearance characteristics as evaluation indicators.The orthogonal test method was employed to determine the optimal continuous processing technology for Colla Corii Asini Tostata.Results:The optimal continuous processing conditions for Colla Corii Asini Tostata were as follows:clam powder dosage of 160 kg,clam powder temperature of 210～215℃,and frying frequency of 16 Hz.Conclusion:Compared with traditional processing methods,the continuous processing technology improves the appearance characteristics and amino acid content of Colla Corii Asini Tostata,providing technical support for the continuous processing of traditional Chinese medicine.关键词
阿胶珠/连续化/正交试验/外观性状/氨基酸Key words
Colla Corii Asini Tostata/Continuous processing/Orthogonal test/Appearance characteristics/Amino acids分类
医药卫生引用本文复制引用
胡雨,麻雨乐,高波,郭志俊..阿胶珠连续化生产炮制工艺优选[J].中医药学报,2025,53(10):35-40,6.基金项目
国家重点研发计划项目(2023YFC3504200) （2023YFC3504200）
