目的::优选黄连的最佳姜炙工艺。方法:以盐酸小檗碱等4种生物碱的总含量为考察指标,用L9(34)正交设计表,选择生姜用量、烘制温度及烘制时间3个因素,采用方差分析对黄连的姜炙工艺优选。结果:黄连的最佳姜炙工艺为:生黄连加15%姜汁润透后,在150℃下烘制40 min,取出,晾凉。结论:优选出的姜炙工艺设计合理、结果可靠,为规范姜炙黄连生产提供了理论依据。
Objective:To research the best processing method of ginger juice baking for Rhizoma coptis. Methods:The total con-tent of four alkaloids including berberine hydrochloride determined by HPLC was used as the evaluation index, and an L9(34)orthogo-nal design with three factors including the amount of ginger juice, baking temperature and baking time and variance analysis were ap-plied to study the ginger juice baking technology for Rhizoma coptis. Results:The best processing conditions were as follows:Rhizoma coptis was soaked with 15% ginger juice, baked at 150℃ for 40 min, and withdrawn to be cool. Conclusion:The optimal ginger juice baking technology for Rhizoma coptis is reasonable, which can be used to guide the standardized production of Rhizoma coptis with gin-ger juice baking.