Li Chun-yu, Luo Hui-yu, Wang Shu, Zhai Ya-nan, Tian Shu-hui, Zhang Dan-shen
Hebei North University, Zhangjiakou 075000, China.
Zhong Yao Cai. 2011 Feb;34(2):199-202.
To optimize the best preparation technology for the contains of total flavornoids, polysaccharides, the percentage of water and alcohol-soluble components in Semen Cuscuta herb processing.
UV-spectrophotometry was applied to determine the contains of total flavornoids and polysaccharides, which were extracted from Semen Cuscuta. And the processing was optimized by the way of uniform design and contour map.
The best preparation technology was satisfied with some conditions as follows: baking temperature 150 degrees C, baking time 140 seconds.
The regression models are notable and reasonable, which can forecast results precisely.
优化菟丝子炮制过程中总黄酮、多糖含量及水、醇溶性成分比例的最佳制备工艺。
采用紫外分光光度法测定菟丝子提取物中总黄酮和多糖的含量，并通过均匀设计和等高线图对炮制工艺进行优化。
最佳制备工艺满足以下条件：烘焙温度150℃，烘焙时间140秒。
回归模型显著且合理，能精确预测结果。
