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| Preliminary study on processing technology of salted toosendan |
| Hits 1668 Download times 1938 Received:September 22, 2010 |
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| DOI
10.11656/j.issn.1672-1519.2011.01.31 |
| Key Words
toosendan;toosendanin;orthogonal design;processing technology |
| Author Name | Affiliation | | LI Ying-chun | 天津中医药大学硕士研究生, 天津, 300193 | | DOU Zhi-ying | Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China | | ZHENG Bei-bei | 天津中医药大学硕士研究生, 天津, 300193 |
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| Abstract
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| [Objective] To investigate the processing technology of salted Toosendan.[Methods] Taking toosendanin as the indicators of target content,screening the processing technology by using the orthogonal experimental design and taking moistening the time,baking temperature and the size specifications as the study factors of investigation.[Results] Small size Toosendan herbs,adding 40ml of distilled water and 2 g salt to make a solution,moistening for 3 h,and then drying at 200 ℃,removing and letting cool were the best conditions of processing.[Conclusion] This optimal processing technology of the herbal pieces is rational and feasible,the HPLC method is accurate,reproducible,and applicable to the quality control of the herbal piece of Toosendan. |
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