中药僵蚕炮制工艺研究
Medical Research and Education(2011)
Abstract
目的优选蜜麸炒僵蚕的最佳炮制工艺条件。方法以乙醇浸出物、草酸铵和白僵菌素三者的含量为指标,采用正交实验,考察炒制时间、炒制温度和蜂蜜用量对蜜麸炒僵蚕工艺的影响。结果蜜麸炒僵蚕的最佳炮制工艺条件为A3B1C1,即每300 g僵蚕用蜂蜜20 g,炒制温度为180 ℃,炒制时间为6 min。结论该条件下所得的炮制品质量可靠,优选的炮制工艺稳定可行。
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Key words
orthogonal design,processing technology,beauvericin,Bombyx batryticatus,ammonium oxalate,stir-frying with bran and honey,alcohol extract
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