论文部分内容阅读
目的:优选猪心血炒酸枣仁的炮制工艺,为地方特色炮制工艺的传承和发展提供参考。方法:以炒制时间、炒制温度、猪心血用量为考察因素,斯皮诺素和酸枣仁皂苷A含量的总评“归一值”(overall desirability,OD)为评价指标,采用星点设计-效应面法优选猪心血炒酸枣仁的炮制工艺并进行预测分析。结果:最佳炮制工艺为炒制时间6.1 min,炒制温度131℃,猪心血用量10%(酸枣仁药材每100 g拌入猪心血10 g);在此条件下,OD预测值0.830,预测值与真实值的偏差1.4%。结论:采用星点设计-效应面法优选的猪心血炒酸枣仁炮制工艺稳定可行、预测性良好,炮制工艺参数准确,为规范地方饮片特色炮制工艺及质量标准提供参考。
Objective: To optimize the concocting technology of pig heart blood and fried Suanzaoren, and provide reference for the inheritance and development of local special processing technology. Methods: Taking the frying time, frying temperature, and pig blood volume as the investigation factors, the total evaluation of Spinostin and Suanzaoren saponin A content “overall desirability (OD)” as the evaluation index, using the star point The design-response surface method was used to optimize the processing technology of pig heart blood-suspended jujube kernel and predictive analysis. Results: The best concocted technology was frying time 6.1 min, frying temperature 131 °C, pig heart blood consumption 10% (sugar date herbs per 100 g boiled 10 g pig heart blood); under this condition, OD prediction 0.830, forecast The deviation of the value from the true value is 1.4%. Conclusion: The processing technique of pig heart blood and fructus spinosus processed with the star point design-response surface method is stable, feasible and predictable, and the processing parameters are accurate. It provides a reference for standardizing the processing technology and quality standards of local decoction pieces.