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以牛膝中齐墩果酸的含量为指标,采用正交试验设计,对酒炙牛膝的各因素及水平进行筛选试验,结果显示最佳酒炙条件为C_3A_2B_2D_1,即加人 20％的黄酒、120℃烘制 1 h。
The content of oleanolic acid in Achyranthes bidentata was used as an indicator, and the orthogonal experiments were conducted to test the various factors and levels of Achyranthes bidentata. The results showed that the optimum conditions for wine fermentation were C_3A_2B_2D_1, ie adding 20% of rice wine. Bake at 120°C for 1 h.