论文部分内容阅读
目的优选九味降脂汤的提取工艺。方法以方中陈皮所含橙皮苷含量和干浸膏量为指标,采用L9(34)正交试验法,优化筛选九味降脂汤的提取工艺,并以优选的工艺与传统的汤剂煎煮方法进行了分析比较。结果九味降脂汤最佳提取工艺为:加水量为其处方量药材的10倍,煎煮3次,每次1h。结论该工艺稳定可行,重现性良好。
Objective To optimize the extraction process of Jiusha Jiangzhi Decoction. Methods The contents of hesperidin and dry extract in orange peel were used as indexes to optimize the extraction process of Jiuwei Jiangzhi Decoction by L9 (34) orthogonal test. The optimal extraction process was compared with the traditional decoction Decoction methods were analyzed and compared. Results The optimal extraction process of Jiusiang Jiangzhi Decoction was as follows: the amount of water was 10 times of the prescription amount of medicinal herbs, boiling for 3 times, each time being 1h. Conclusion The process is stable and reproducible.