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根据药典法,结合传统炮制经验,以枳壳挥发油为指标,考察多种炮制条件。数学分析结果表明:温度、时间、麸量等条件的影响较大。因此采用正交实验方法,获得麸炒帜壳的理想条件:温度180℃,时间5min,麸量为:药∶麸100∶5;同时又进一步研究了枳壳炮制目的机理,认为传统炮制为临床所必需。通过炒制部分地破坏了枳壳组织结构,使挥发油的提出量增高,组成也发生了变化。
According to the pharmacopoeia law, combined with traditional processing experience, using Citrus sinensis volatile oil as an indicator to examine a variety of processing conditions. Mathematical analysis results show that temperature, time, and the amount of bran have a great influence on the conditions. Therefore, the orthogonal experimental method was used to obtain the ideal conditions for bran fried shells: temperature 180 °C, time 5 min, and bran amount: medicine: bran 100:5; at the same time, further research was made on the mechanism of shell processing, and it was considered that traditional concocting was clinical Required. By frying, the structure of the clam shell was partially destroyed, so that the amount of volatile oil proposed increased and the composition also changed.