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目的:优选白附子趁鲜加工炮制的方法和工艺条件。方法:以水溶性浸出物含量、铝离子残留量、刺激性毒性物质草酸钙含量为指标,采用正交设计法优选工艺。结果:优选出的炮制方法和工艺为:每100kg鲜白附子,加白矾6kg、生姜6kg,加热至沸腾30min后继续泡润48h,再以120℃加压蒸煮30h,切片后干燥。结论:优选的白附子趁鲜加工炮制方法和工艺在降低刺激性和毒性成分含量、保留有效成分的同时,减少了加工与炮制工艺的重复,节省了人力物力。
Objective: To optimize the method and process conditions of white aconite processed while fresh processing. Methods: Taking the content of water-soluble extract, the residual amount of aluminum ions and the calcium oxalate content of irritant toxic substance as indexes, orthogonal design method was adopted. Results: The optimized processing method and process were as follows: per 100kg of fresh white aconite, add alum 6kg, ginger 6kg, heated to boiling 30min after the bubble soak 48h, then 120 ℃ pressure cooking 30h, sliced and dried. CONCLUSION: The optimal processing methods and techniques of fresh white-dried alfalfa can reduce the content of irritant and toxic components, retain the active ingredients, reduce the duplication of processing and processing, and save manpower and material resources.