Study on process optimization and judgment standard of quantitative of cooked Rhei Radix et Rhizoma / 中草药
Chinese Traditional and Herbal Drugs
;
(24): 1571-1576, 2017.
Artículo
en Chino
| WPRIM
| ID: wpr-852843
ABSTRACT
Objective:
To optimize the processing technology of cooked Rhei Radix et Rhizoma (RRR), and to quantify the judgment standard of concocting end point.Methods:
The optimum technology of combination of single factor and orthogonal design was used to determine the optimum technology of aloe-emodin, rhein, emodin, chrysophanol, emodin, and total anthraquinone. The color value of processed products was quantified using the color difference measurement.Results:
The steaming time had significant effect on the content of total anthraquinone in RRR, but the steaming time and steaming temperature had no statistical significance. The values of L (4 mm), a (4 mm, 8 mm), and b (4 mm) were significantly positive (negative) with chrysophanol, emodin, emodin, aloe-emodin, and total anthraquinone. The results showed that there was a significant positive correlation between rhein and b (8 mm) values, and the linear regression equation was Y = 0.288 + 0.007 X.Conclusion:
The best processing technology of cooked RRR is RRR and 30% yellow wine were moisten for 3.5 h, set at 100 ℃ steam for 1.5 h. Concocted the end point of cooked RRR processing scientifically determine that can be determined by the L, a, and b color values. And also for the in-depth study of traditional Chinese medicine concocted the end to determine the method laid the foundation.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Idioma:
Chino
Revista:
Chinese Traditional and Herbal Drugs
Año:
2017
Tipo del documento:
Artículo
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