析因设计法研究炮制对吴茱萸中3 种主要成分的影响.pdfVIP

17 7 Vol. 17 No. 7 20 11 4 Chinese Journal of Experimental Traditional Medical Formulae Apr . 20 11 3 ٭ 100 102 2 ×2 SAS P 0. 05P 0. 0 1 P 0. 05 P 0. 05P 0. 0 1P 0. 053 R283. 6 A 1005-990320 11 07 -0 -0 In flu en ce of Pr ocessin g on th e thr ee M ain Comp on ent s of Evodia Stu died by F act or ial Design M eth od ZHANG Xia o-feng LIU Hong-yu YANG Lei LI F ei٭ Beijing University of Chinese MedicineBeijing 100 102 China Ab str a ct Obj ect ive To explore the factors played important roles in Evodia processing. M eth od 2 ×2 factorialdesignwasusedintheprocessingwithheatingandadjuvantasindependentvariable.Evodinevodiamine and rutaecarpine in Evodia were determined and analyzed by SAS. R esu lt Evodiamine and rutaecarpine in heating products were significantly higher than non -heating ones P 0. 05 evodin increased but had no significant difference . Evodin in products without licorice was significantly higher than products with licorice P 0. 05 evodiamine and rutaecarpine showed no significant difference with or without of licorice P 0. 05 . Heating and adj uvant had remarkable interaction to evodin P 0. 0 1but not significant to evodiamine and rutaecarpine P 0. 05 . C on clu sion The heating was the main factor in Evodia processingwhile licorice j uice had little effect on the content of the three components in Evodia measured in this study. K ey wor d s Evodia ruta ecarpa processing heating adj uvant factorial design 2 -3