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目的优选北柴胡的最佳麸煨工艺。方法以柴胡皂苷a、d含量为考察指标,通过正交试验考察麦麸用量、麸煨锅温、麸煨时间3个因素,采用高效液相色谱法进行含量测定。结果麸煨锅温和麸煨时间对柴胡皂苷a和柴胡皂苷d含量均有显著性影响,而麦麸用量对柴胡皂苷a和柴胡皂苷d含量影响不明显。最佳麸煨工艺为1倍麦麸用量,麸煨锅温150℃,麸煨时间60 min。结论优选的北柴胡最佳麸煨工艺合理可靠,重现性好,为规范麸煨北柴胡的饮片加工提供参考。
Objective To optimize the best Bupleurum Bupleurum process. Methods The content of saikosaponin a and d was taken as the investigation index. The content of wheat bran, the temperature of bran braising and the time of bran braising were investigated by orthogonal test. The content of saikosaponin was determined by high performance liquid chromatography (HPLC). Results Braising simmer pot mild bran simmer time on the content of saikosaponin a and saikosaponin d were significantly affected, and the amount of wheat bran on saikosaponin a and saikosaponin d content was not obvious. The best bran simmering process was 1 times the amount of wheat bran, bran simmer pot temperature 150 ℃, bran simmer time 60 min. Conclusion The optimal method of branching is the best and the most reliable method for bran branning.