【摘要】 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。更多还原

【Abstract】 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 influencing 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.更多还原