CAJ | 학술논문

目的：优选酒黄芩炮制的最佳工艺。方法以黄芩苷、汉黄芩苷、黄芩素获得率的综合评分为指标，采用正交试验考察黄酒质量分数、炒制温度、炒制时间对炮制工艺的影响。结果优选黄酒质量分数为10％、炒制温度为140℃、炒制时间为6 min ，该工艺稳定可行。结论正交设计法可用于酒黄芩炮制工艺的优化。
목적：우선주황금포제적최가공예。방법이황금감、한황금감、황금소획득솔적종합평분위지표，채용정교시험고찰황주질량분수、초제온도、초제시간대포제공예적영향。결과우선황주질량분수위10％、초제온도위140℃、초제시간위6 min ，해공예은정가행。결론정교설계법가용우주황금포제공예적우화。
Objective To screen the optimized processing technology of wine radix Scutellariae .Methods With the the com‐prehensive score of the yield rates of baicalin ,wogonoside and baicalein as the index ,the orthogonal design was used to investigate the mass fractions of yellow wine quantity ,stir‐frying temperature and frying time of wine radix Scutellariae .Results The optimum yellow wine mass fraction was 10% ,the stir‐frying temperature was 120℃ ,the frying time was 6 min ,and this processing technolo‐gy was stable and feasible .Conclusion The orthogonal design can be used for the optimization of processing technology of wine ra‐dix Scutellariae .