山楂饮片炮制研究-中药学专业论文.docxVIP

第四部分：讨论与小结 实验结果综合评价，优选焦山楂饮片的最佳工艺参数为：温度在 140℃～240 ℃、投样量在 9kg～13kg、炒制时间在 15mi n～25mi n 的区间范围内，可根据实际投 药量调节炮制工艺的温度和时间，使时间温度的乘积为 3742，投样量时间的乘积为 218。 关键词: 山楂；炮制工艺；消食止泻；均匀设计 St udy on t he Technol ogy of Pr ocessi ng Cr at aegus Abst r act Crataegus is the dried mature fruit of Crataegus pinnatifida Bge. Var. major N. E.Br. which is a traditional chinese medicine. It is mainly used to treat indigestion and diarrhea in clinic. Some research results indicate that the acid part of Crataegus is the main component for it’s pharmacologic function, which will reduce during the processing process.So that, the different kinds of processing methods of Crataegus will lead to different clinical results. The main purpose of this article is to find out the optimal crataegus processing parameters by analyzing the clinical results of crataegus processed products made by different processing methods. By using theory of Uniform Design (UD), this article analysed the pharmacologic index and chemical index of different kinds of crataegus processed products made by different processing methods，and finally found out the optimal processing parameters which will provide essential foundation for the method of processing. This article mainly contains the following contents: The summarizes of the research and development of the technology of realgar preparation. Study on the technology of processing Crataegus. Quality evaluation of the crude herbs. Study on Stir-fry machine processing technology. The temperature time is the main influencing factors. There is linear relation between the temperature * time and physics and chemistry index. Study on Microwave method processing technology.The external color of crataegus processed products embodies the internal changes. Study on the clinical function of Crataegus products. Study on the results of Crataegus products on the Digestive Function. Results shows Crataegus acid part promote gastrointestinal peristalsis and has regulation function of a p