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目的:优选盐炙沙苑子炮制工艺,为盐炙沙苑子规范化生产和质量保证提供依据。方法:以沙苑子苷A和鼠李柠檬素为指标,采用HPLC法,以加盐量、炒制温度和炒制时间为考察因素,采用正交试验法L9(34)优选盐炙沙苑子的最佳炮制工艺。结果:盐炙沙苑子的最佳炮制工艺为:加盐量为2%,炒制温度控制在120～130℃,炒制时间为60s。结论:优选出的盐炙沙苑子炮制工艺稳定可行,重现性好。
Objective: To optimize the processing of Salt Sunburn Garden Sonzi to provide the basis for standardized production and quality assurance of Salt Sunburn Garden Sonzi. Methods: Salbutamol A and rhamnolide were used as indexes. The contents of salt, frying temperature and frying time were investigated by HPLC method. The orthogonal experiment L9 (34) The best processing technology. Results: The best processing technology of Salvia miltiorrhiza was as follows: salt content was 2%, frying temperature was controlled at 120 ~ 130 ℃ and frying time was 60s. Conclusion: The optimum salt-processing method is stable and feasible, with good reproducibility.