多指标正交试验法优选葛根麦麸煨制工艺-中国中医药信息杂志.pdf

2014年 8月第 21卷第 8期 中国中医药信息杂志 ·89· 多指标正交试验法优选葛根麦麸煨制工艺 钟凌云,潘亮亮,马冰洁,龚千锋,王文凯 江西中医药大学药学院,江西 南昌 330004 4 摘要：目的 优选麦麸煨制葛根的最佳炮制工艺。方法 采用 L9 (3)正交试验法,以麦麸煨制葛根外观性 状、葛根素含量和对番泻叶所致小鼠腹泻的止泻作用为考察指标,用综合加权评分法优选葛根麦麸煨制工艺。 结果 炮制时间为主要影响因素,炮制温度影响不显著。优选的炮制工艺为：每 100 g 葛根用麦麸 30 g,160 ℃ 炮制 2 min。结论 优选得到的炮制工艺简便易行,有良好的重复性和可操作性,有助于麦麸煨制葛根质量控制。 关键词：葛根；麦麸煨；正交试验；葛根素；止泻作用 DOI：10.3969/j.issn.1005-5304.2014.08.026 中图分类号：R283.5 文献标识码：A 文章编号：1005-5304(2014)08-0089-04 Optimum Simmering Radix Puerariae with Wheat Bran Technology by Multi-index Orthogonal Experiment ZHONG Ling-yun, PAN Liang-liang, MA Bing-jie, GONG Qian-feng, WANG Wen-kai (School of Pharmacy, Jiangxi University of TCM, Nanchang 330004, China) Abstract ：Objective To optimize the processing technology for Radix Puerariae simmered with 4 wheat bran. Methods Orthogonal experiment L9(3 ) was chosen to optimize the technology. The external properties of Radix Puerariae simmered by wheat bran, the content of puerarin and the antidiarrheal effect on mice with diarrhea caused by folium sennae were used as indexes. Comprehensive weighted score was employed to optimize simmering Radix Puerariae with wheat bran technology. Results Processing time was the main affecting factor, while processing temperature had no significant effect. The optimum processing parameters were 100 g Radix Puerariae simmered with 30 g wheat bran at 160 ℃ for 2 minutes. Conclusion The optimum processing technology was simple and convenient, and with good reproducibility and operability. It is also helpful for the quality control of Radix Puerariae simmered w