Comparative Study on the Processing Technology of Psoralea corylifolia by Salt Frying and Salt Steaming
10.6039/j.issn.1001-0408.2017.13.33
- VernacularTitle:补骨脂盐炙与盐蒸炮制工艺比较研究
- Author:
Hongfang LI
;
Xiang XU
;
Yueyuan YAN
- Keywords:
Psoralea corylifolia;
Salt frying;
Salt steaming;
Processing technology;
Psoralen;
Isopsoralen;
Content compari-son
- From:
China Pharmacy
2017;28(13):1845-1847
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To compare the contents of 2 index components in salt frying and salt steaming samples of Psoralea corylifolia,and select better processing technology. METHODS:Under the conditions that ratio of salt and medicinal materials was 1:50,4-5 times salt of adding water,brine run time was 2 h,the amounts of psoralen and isopsoralen in salt frying samples after 10,12,14 min of frying under 150 ℃,170 ℃,190 ℃ and in salt steaming samples after 1,1.5,2,2.5 h of steaming were re-spectively investigated,and the effects of 2 processing technology were compared. RESULTS:Under fixed condition,the contents of index components was the highest in salt frying samples by fried for 12 min under 150 ℃ and in salt steaming samples by steamed for 1 h;the content in salt steaming samples (1.49%) was higher than that in salt frying samples (1.29%)(P=0.011). CONCLUSIONS:According to the comparison of index components'contents in processing samples,salt steaming is superior to salt frying of P. corylifolia.
