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目的:优选甘草汁最佳制备工艺,为探讨甘草制吴茱萸的炮制机理奠定基础。方法:采用液体真空浓缩煎药机,设计L9(34)正交试验,以岀膏率、甘草苷、甘草酸铵含量为指标,考察加水量、煎煮温度、煎煮时间及煎煮次数4因素,对炮制辅料甘草汁的制备工艺进行优选。结果:最佳制备工艺为:甘草饮片加入10倍量水,煎煮3次,温度为100℃,时间为2 h。结论:本研究建立在中试生产水平上,该工艺可以用于炮制辅料甘草汁的生产制备。
Objective: To optimize the preparation process of licorice juice, to lay the foundation for the processing mechanism of Evodia rutaecarpa. Methods: L9 (34) orthogonal test was designed by liquid vacuum concentration decoction machine. The contents of water, decoction, decocting time and decocting times were investigated by using the orthogonal design of L9 (34) Factors, processing of ingredients licorice juice preparation process optimization. Results: The best preparation process: licorice cut into 10 times the amount of water, boiling 3 times, the temperature was 100 ℃, the time was 2 h. Conclusion: This study is based on the level of pilot plant production. The process can be used to process the production of licorice juice.