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目的:筛选炒决明子最佳炮制工艺。方法:利用正交分析法对炒决明子的最佳炮制工艺进行研究。分别采用紫外分光光度法、高效液相色谱法,结合化学成分的含量测定和药效学实验,筛选炒决明子的最佳工艺。结果:优选最佳炮制工艺为200g药材,180℃热锅下药,炒至药温升至180℃,持续此温度10min。结论:为进一步研究炒决明子的炮制原理及制定科学化的炮制工艺奠定基础。
Objective: To screen the best cassia seed processing technology. Methods: Orthogonal analysis of fried cassia optimum processing technology research. Ultraviolet spectrophotometry, high performance liquid chromatography, combined with the determination of chemical composition and pharmacodynamics experiments were used to screen the best technology of fried cassia seed. Results: The best processing technology for the best 200g herbs, 180 ℃ under the pot, stir until the drug temperature rose to 180 ℃, the temperature continued for 10min. Conclusion: This study lays the foundation for further research on the processing principle of cassia cassia and the establishment of scientific processing technology.