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目的对豆汁制虎杖的炮制工艺进行优化,为虎杖炮制工艺的研究及质量控制提供一定的依据。对豆汁制虎杖的辅料用量、炮制温度及炮制时间进行工艺优化。方法以白藜芦醇和大黄素的含量为指标,采用响应面法,对豆汁用量、烘干温度以及烘干时间进行考察并工艺优化。结果通过对豆汁用量、烘干温度以及烘干时间的考察,可以看出此3个因素为影响虎杖炮制工艺的主要因素。结论经综合评价,确定了虎杖的最佳炮制工艺是豆汁用量为6.20ml,烘干温度为50℃,烘干时间为8.2h。
Objective To optimize the processing technology of Polygonum cuspidatum Soybean juice and provide a basis for the research and quality control of Polygonum cuspidatum processing technology. Polygonum cuspidatum juice dosage, processing temperature and processing time for process optimization. Methods Resveratrol and emodin content as an indicator, the response surface method, the amount of soybean juice, drying temperature and drying time were investigated and the process optimization. Results through the amount of bean juice, drying temperature and drying time of the inspection, we can see that these three factors are the main factors that affect the Polygonum cuspidatum processing. Conclusion According to the comprehensive evaluation, the best processing technology of Polygonum cuspidatum is that the amount of soybean juice is 6.20ml, the drying temperature is 50 ℃ and the drying time is 8.2h.