目的 建立肉苁蓉片的炮制工艺。方法 以松果菊苷和毛蕊花糖苷的含量为指标，采用四因素三水平正交实验对影响肉苁蓉片炮制工艺的主要因素，包括药材的软化方法、干燥方法、干燥温度和饮片厚度进行了考察。结果 经过正交实验确定最佳的炮制工艺参数为：采用隔水蒸软2 h的方式将肉苁蓉软化，然后切成6 mm厚片，70 ℃烘干。结论 该方法稳定、重现性好，可用于肉苁蓉片的工业化生产。
Abstract
OBJECTIVE To establish the processing method of Cistanche Herba decoction pieces. METHODS Orthogonal test of 4 factors and 3 levels was used to optimize the main influencial factors of processing Cistanches Herba decoction pieces， including softening method， drying method and temperature， and thickness of the pieces. RESULTS The optimized process was to soft the crude drugs of Cistanches Herba by vapor for 2 h， cut them into pieces with 6 mm thickness， then heat them at 70 ℃ in an oven. CONCLUSION This processing method is stable and reproducible， which is feasible for the industrial production.
关键词
肉苁蓉片 /
炮制工艺
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Key words
Cistanches Herba decoction pieces /
processing method
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参考文献
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