Optimization of the Processing Technology for Stemonae radix Fried with Honey by Comprehensive Weighted Mark Method
10.6039/j.issn.1001-0408.2016.10.28
- VernacularTitle:综合加权评分法优选百部蜜炙工艺
- Author:
Xiaoxia CHEN
;
Chengguo JU
;
Tianzhu JIA
- Publication Type:Journal Article
- Keywords:
Stemonae radix;
Fried with honey;
Processing technology;
Orthogonal test;
Weighted mark method;
Anti-cough activity;
Mice
- From:
China Pharmacy
2016;27(10):1389-1392
- CountryChina
- Language:Chinese
-
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.
