Zhang Li, Shu Xiaoyun, Tang Yuping, Ding Anwei, Duan Jinao
Nanjing University of Chinese Medicine, Jiangsu Key Laboratory for Traditional Chinese Medicine formulae Research, Nanjing 210046, China.
Zhongguo Zhong Yao Za Zhi. 2009 Mar;34(6):681-4.
To establish the best processing technique of Radix Kansui stir-baked with vinegar.
The best processing technique was gained through determining the content of 3-O-(2'E, 4'Z-decadienoyl)-20-O-acetylingenol by HPLC as the index, and orthogonal design experiment-L9 (3(4)) was used to investigate the factors of vinegar amount, baked time and temperature.
The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.
This best processing technique is stable, feasible and good repetition.
建立甘遂醋炙的最佳炮制工艺。
以高效液相色谱法测定3-O-(2'E,4'Z-癸二烯酰基)-20-O-乙酰大戟醇含量为指标，采用正交设计实验-L9(3(4))考察醋量、炒制时间和温度等因素。
最佳炮制工艺为加入30%醋，在260℃炒制9分钟。
该最佳炮制工艺稳定、可行，重复性好。
