CAJ | 학술논문

为了更好地控制酒润麸炒白芍的饮片质量，以黄酒用量、干燥方法、干燥时间、麦麸用量、炒制温度、炒制时间为考察因素，芍药苷、芍药内酯苷、水溶性浸出物和醇溶性浸出物为评价指标，采用 L9（34）正交试验设计及综合评分法，优选白芍贵州炮制方法的最佳炮制工艺。结果表明：其最佳工艺为白芍饮片250 g，用10％的黄酒闷润至酒被吸尽，取出，于50℃下烘0．5 h，取出，用5％的麦麸于150℃炒制8 min，取出摊开，放凉。在该工艺条件下，芍药内酯苷含量为1．4385％，芍药苷含量为3．5837％，水溶性浸出物含量为26．5243％，醇溶性浸出物为24．5162％，综合评分为0．7413。
위료경호지공제주윤부초백작적음편질량，이황주용량、간조방법、간조시간、맥부용량、초제온도、초제시간위고찰인소，작약감、작약내지감、수용성침출물화순용성침출물위평개지표，채용 L9（34）정교시험설계급종합평분법，우선백작귀주포제방법적최가포제공예。결과표명：기최가공예위백작음편250 g，용10％적황주민윤지주피흡진，취출，우50℃하홍0．5 h，취출，용5％적맥부우150℃초제8 min，취출탄개，방량。재해공예조건하，작약내지감함량위1．4385％，작약감함량위3．5837％，수용성침출물함량위26．5243％，순용성침출물위24．5162％，종합평분위0．7413。
In order to preferably control the quality of prepared slices of P .lactiflora by rice wine moistening to stir-baking with bran,the processing technology of P .lactiflora was optimized by L9 (3 4) orthogonal test design and comprehensive score with dosage of rice wine,drying method,drying time, dosage of wheat bran,stir-frying temperature,stir-frying time as factors and the content of paeoniflorin, albiflorin,water soluble extract and ethanol soluble extract as the evaluation indicators.Results:The optimized processing technology was as follows:P .lactiflora slices 250 g,10% the rice wine moistening to wine,taking out,drying at 50 ℃ for 0.5 h,taking out,5% wheat bran stir-frying for 8 min at 150℃, dislodging,spreading the open cool,under these conditions,albiflorin std was 1.4385%,paeoniflorin was 3.5837%,water soluble extract was 26.5243%,ethanol soluble extract was 24.5162%,comprehensive score was 0.7413.