麸炒

多指标正交优选枳壳麸炒工艺

Processing of stir-frying with bran for Fructus Aurantii by multi-index orthogonal design

采用HPLC测定麸炒山药中尿囊素的含量。

The content of allantoin in Rhizoma Dioscoreae was determine by HPLC method .

不同产地枳壳麸炒品HPLC指纹图谱研究

Study on HPLC fingerprint of different growing areas on Fructus Aurantii fried with bran

米炒党参与麸炒党参挥发性成分GC-MS分析

A Comparative Study on the Volatile Constituents of Stir-baked with Rice and Bran Codonopsis Pilosula

通过GC-MS联用技术，分析比较了工业生产提取和实验室法提取所得麸炒北苍术挥发油成分及主要组成成分相对含量的差别。

Some differences of components and relative content of essential oil obtained from laboratory and from industrial workshop have been observed .

结果山药经麸炒后冷浸提取的多糖在增加碳粒廓清指数K，增强单核巨噬细胞的吞噬功能及提高溶血素水平方面较生品有更强的作用。

Result The polysaccharides extracted with cold water from Rhizoma Dioscoreae Preparata had a stronger effect than Rhizoma Dioscoreae on increasing the index of K and enhancing phagocytic function of mononuclear-macrophage and hemolysin level .

方法利用水蒸气蒸馏提取党参挥发油的方法，分别提取党参片、米炒党参、麸炒党参，利用GC-MS联用技术对挥发油成分进行分离鉴定。

Method : Extract volatile oil from green , stir-baked with rice and bran Codonopsis pilosulaby by wet distillation method , and separate and identify them by GC-MS technique .

结果麸炒白术最佳炮制工艺为：辅料用量10%，加热温度150℃，加热时间5min。

Results The best processing method is : Rhizoma Atractylodis Macrocephalae were processed by stir-frying with 10 percent of bran for 5 min in a heat of 150 ℃ .

正交试验法优选麸炒白术工艺研究

Optimum Selection Processing Study of Rhizoma Atractylodis Macrocephalae Stir-fried with Bran by Orthogonal Design

方法采用胃排空法及肠推进试验法，比较了生山药及其麸炒品水提液的不同极性部位对脾虚小鼠胃肠功能的影响。

METHOD Gastric emptying method and intestinal propelling method were used in the comparison .

权壳经麸炒后，微量元素的含量有不同程度的变化.为深人研究机壳炮制机理提供了参考依据。

It give us a good reference to research the mechanism of stir-frying with wheat bran .

结论：辅料用量对麸炒山药饮片质量的影响具有显著性。

Conclusion : That the amount of wheat bran can affect the quality of Rhizoma Dioscoreae greatly .

目的：研究麸炒山药炮制工艺，为其规模化生产提供实验数据。

Objective : To study the processing technics of prepared slice of Rhizoma Dioscoreae for its industrial production .

米泔水浸炒和麸炒对苍术挥发油含量的影响

Influence of Soak and Frying with Rice Water and Bran Frying to the Contents of Volatile Oil in Atractylodes

结果：枳壳麸炒品液相色谱指纹图由11个特征峰构成指纹图谱的特征。

Result : There were eleven characteristic peaks in Fructus Aurantii fried with bran by HPLC fingerprint which constituted fingerprint characters .

药理研究传统的中医理论认为：白术麸炒后燥湿作用减弱而健脾作用增强。

Ch . medicine thought : the eliminating dampness was weakened and reinforcing the spleen was strengthened after baizhu was stir-baked with wheat bran .

北苍术经麸炒后有10个成分含量下降，11个成分含量上升。

And its roasted products . The relative contents of 10 kinds of constituents from the roasted products were descended and 11 kinds were ascended .

结果麸炒法为枳壳的主流炮制方法，但其炮制研究较为单一片面，各研究报道间差异较大，炮制前后化学成分与药理作用变化尚需进一步深入全面的研究。

Results : The main method of preparation of Fructus Aurantii was stir-baked with bran , but it was single and unilateral study , and there were greater difference on different reports .

但对于血虚生燥的病人，选用（麸）炒桃仁更为适宜；

But to deplethoric patient , it is more fitting to choose saute Taoren ;

结果温度、加麸量对实验结果有显著影响，时间对实验结果无显著影响，确定最佳枳壳麸炒工艺为温度190°C，时间150s，加麸量15%麸炒枳壳。

RESULTS : Temperature and bran amount had significant effects on experimental results but time had not . The processing of stir-frying Fructus Aurantii with bran was at 190 ~ ° C , at 150 seconds and adding 15 % bran amount .