目的:优化醋元胡饮片炮制工艺参数,包括不同来源米醋、醋用量、浸润时间、炒制温度、炒制时间.方法 检测不同条件下,醋制前后元胡的生物碱、氨基酸和总固体含量,从而表征醋制效果.结果:不同用醋量、浸润时间、炒制温度、炒制时间和米醋品种对延胡索炮制均有一定影响.结论:筛选得出最优醋元胡炮制工艺为,采用界中米醋进行炮制,100 kg延胡索用醋13 kg,浸润时间19.5 min,炒制温度178℃,炒制时间 15 min.
Study on Processing Technology of Vinegar Yuanhu Decoction Slices
Objective:To optimize the processing parameters of vinegar processed CORYDALIS RHIZOMA(VPCR)in terms of vinegar with different brands and dosages,infiltration duration,frying temperature and duration.Method:A comparative quantitative analysis was conducted between VPCR with different processed methods and CORYDALIS RHIZOMA on alkaloids,amino acids and total solid materials.Result:The processing method of VPCR was collectively affected by sources,amount,soaking duration,roasting temperature and duration of consumed vinegar.Conclusion:The optimum process of VPCR was characterized as using Jizhong rice vinegar with ratio of 13 kg vinegar/per 100 kg rhizoma corydalis,soaking 19.5 minutes then roasting under 178℃for 15 minutes.
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