Optimization of the Processing Technology for Stemonae radix Fried with Honey by Comprehensive Weighted Mark Method / 中国药房
China Pharmacy
;
(12): 1389-1392, 2016.
Article
in Chinese
| WPRIM
| ID: wpr-504419
ABSTRACT
OBJECTIVE:
To optimize the processing technology for Stemonae radix fried with honey.METHODS:
Firstly,sin-gle factor test of processing technology for Stemonae radix fried with honey was investigated with the amount of added water,infil-trating time,processing time and temperature as factors,using property and total alkaloid content as indexes. Then,the test was de-signed by orthogonal test;the processing technology was optimized by comprehensive weighted mark method with the amount of added water,processing time and temperature as factors,using total alkaloid content and anti-cough activity for mice as indexes;validation test was conducted.RESULTS:
The optimal technology was as follows as 12.5 g honey dissolved with 10 g water for each 100 g Stemonae radix,at 140 ℃,processing for 6 min. In validation test,average content of total alkaliods was 0.77%(RSD=1.5%,n=3);average anti-cough activity was 91.20%(RSD=1.2%,n=3).CONCLUSIONS:
The optimized process is simple,stable and easy,and provides reasonable trial reference for the formulation of processing technology for Stemonae radix fried with honey.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
China Pharmacy
Year:
2016
Type:
Article
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