目的:研究麸炒石菖蒲的最佳炮制工艺.方法:以石菖蒲总生物碱含量为评价指标,以麦麸用量、炒制时间、炒制温度等为考察因素,在单因素考察的基础上,采用正交设计试验,确定麸炒石菖蒲饮片的最佳炮制工艺.结果:麸炒石菖蒲饮片的最佳炮制工艺为:10%麦麸用量,麸炒温度为140 ℃,麸炒时间为40 s.结论:该研究为麸炒石菖蒲饮片炮制工艺提供了更准确、科学的炮制参数,可为石菖蒲的开发利用提供参考.
Objective The aim of the current study was to optimize the processing technology of Acorus tatarinowii stir-fried with bran.Methods Using single factor investigation and orthogonal test,with the total alkaloid content as the evaluation standard,the in-fluencing factors of wheat bran dosage,temperature and time during the processing of Acorus tatarinowii were investigated to determine the best processing technology of Acorus tatarinowii stir-fried with bran.Results In the current investigation,the best processing technology for Acorus tatarinowii was stir-fried with 10%wheat bran at 140 ℃ bran-frying temperature for 40 s.Conclusion Hence,the present study offers more accurate and scientific processing parameters for the processing technology of Acorus tatarinowii stir-fried with bran and provide a reference for the development and utilization of Acorus tatarinowii.