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| The study of the processing technology of Fructus Toosendan processed by vinegar |
| Hits 1593 Download times 2064 Received:May 07, 2011 |
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| DOI
10.11656/j.issn.1672-1519.2011.04.27 |
| Key Words
Fructus Toosendan;toosendanin;processing technique;orthogonal experiment |
| Author Name | Affiliation | | DOU Zhi-ying | Tianjin University of Traditional Chinese Medicine, Tianjin, 300193, China | | LI Ying-chun | Tianjin University of Traditional Chinese Medicine, Tianjin, 300193, China | | ZHENG Bei-bei | Tianjin University of Traditional Chinese Medicine, Tianjin, 300193, China |
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| Abstract
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| [Objective] To optimize the best processing technology of Fructus Toosendan for standardization of fructus toosendanin processed by the vinegar and provide a basis for quality assurance.[Methods] The best processing technique was obtained through determining the content of toosendanin by HPLC and the orthogonal test was adopted to explore the influences of three factors(the bake temperature,infiltrated time with vinegar and medicinal specifications) on the content.[Results] The best processing technique was to infiltrate 2 hours with 20% vinegar,bake at 130 ℃.[Conclusion] The medicinal specifications and the bake temperature had the significance influence according to the content of the toosendanin.The best processing technique is stable,feasible and good repetion. |
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