【摘要】 目的 :探讨不同炮制方法对酒黄芩中黄芩苷含量的影响 ,优化酒黄芩微波炮制的工艺条件。方法 :采用紫外分光光度法检测黄芩苷含量 ,并通过正交试验对酒炙黄芩的微波热力、加水量、微波时间三因素进行微波炮制黄芩的工艺考察。结果 :可用微波法炮制酒黄芩 ,微波法炮制黄芩的工艺为微波热力 4 0 % ,微波时间 2 .5 min,加水量为 2 0 %。结论 :微波法炮制的酒黄芩中黄芩苷含量高于炒黄芩 ,正交设计中的微波时间对工艺影响显著 ,其次是微波热力 ,第三是加水量。更多还原

【Abstract】 bject: To study the effect of different processin g technology on the content of baicalin and optimize the processing technology of Scutellaria Baical ensis Georgi by microwave. Methods: Ultraviolet spectrophotometric method was us ed to detect the content of baicalin. The conditions including microwave power, microwave time and amount of water were optimized using orthogonal test design. Results: The optimal conditions were 40% for microwave power, 2.5 min for microw a ve time and 20% for amount of water. Conclusion: The key factor was microwave ti me, subsequently were microwave power and amount of water. With the optimal cond itions, the content of baicalin extracted from root of Scutellaria baicalensis G eorgi can be enhanced.更多还原