何首乌；_炮制；_正交实验设计；_综合评分_

综合评分法优化黑豆汁炖何首乌炮制工艺

http://www.100md.com 《时珍国医国药》 2007年第3期

何首乌；,炮制；,正交实验设计；,综合评分,,何首乌；,炮制；,正交实验设计；,综合评分,1器材,2方法,3结果,4讨论,参考文献：

     摘要：目的优化黑豆汁炖何首乌炮制工艺。方法以何首乌中二苯乙烯苷、多糖、大黄素的含量为指标，采用正交设计综合评分法优化黑豆汁炖何首乌的工艺。结果优化所得工艺为炖36 h，干燥9 h，干燥温度80℃。结论合理优选出最佳的炮制工艺稳定。

    关键词：何首乌；炮制；正交实验设计；综合评分

    Optimization of Processed Techniques and Quality in Heshouwu Braised by Colligation Score

    TIAN Yuanhong, ZHANG Liyan*,YANG Yuqin, LI Jian,XU Lannan

    (Guiyang College of Traditional Chinese Medicine,Guiyang 550002,China)

    AbstractObjectiveTo optimize the technologies of processing in Heshouwu braised. MethodsThe preparation was optimized by using orthogonal design which took the contents of polysaccharides, 2.3.5.4'four hydroxy tow cinnamic-2-o-D-glycosides, emodin in Heshouwu.ResultsThe optimized processing braising for 36 hours,drying 9 hours at 80℃were the fairest for all the products.ConclusionIt is successful to prepare on Heshouwu braised using the optimized technologies of processing.

    Key wordsHeshouwu； Processing； Orthogonal design process； Colligation score

    何首乌为蓼科植物何首乌Polygonum multiflorum Thunb.的干燥块根 ......

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