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Studies on the way of quality control of fried and deep-fried Atractylodes macrocephala Koidz
Author(s): 
Pages: 669-672
Year: Issue:  11
Journal: QILU PHARMACEUTICAL AFFAIRS

Keyword:  白术饮片白术内酯Ⅲ高效液相色谱法炒白术焦白术;
Abstract: 目的 确定炒白术、焦白术炮制的最佳条件.方法 以炒白术、焦白术饮片为分析对象,用水浸出物、醇浸出物及HPLC测定的白术内酯Ⅲ含量作为指标,以正交实验方法进行实验.结果 白术用切片厚度为3mm的白术饮片炮制时各种指标最高.临床用白术饮片炮制的最佳条件为:锅内空间温度140~160℃,炮制时间4min.焦白术饮片炮制的最佳条件为:锅内空间温度180~200℃,炮制时间5min.结论 该研究客观性强,具有较好的实践意义.
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