酒烘大黄的炮制工艺研究
Study on the Technique of Processing rhubarb with wine
摘要：目的：探讨酒烘大黄的工艺可行性，并筛选其最佳炮制工艺；方法：采用正交试验法，以大黄素含量与固形物收率为指标，优选出酒烘大黄的最佳炮制工艺，并与传统工艺进行比较：结果：酒烘大黄的最佳工艺为：每100g大黄喷淋加入黄酒15mL，拌匀，闷润15min，放入80℃烘箱内烘烤0.5h，取出放凉，晾干；结论：该工艺稳定合理可行，有助于推广大黄的规范化和标准化炮制。
药学中医学
大黄炮制酒烘大黄素
尹蓉莉,韦娟,罗燕,李肖屹,李君富.酒烘大黄的炮制工艺研究[EB/OL].(2008-09-27)[2025-10-16].http://www.paper.edu.cn/releasepaper/content/200809-782.点此复制
Objective :To explore the feasibility of processing rhubarb with wine and screen the optimal processing procedure; Methods：Orthogonal test was employed for selecting the optimum processing procedure of rhubarb with wine , using the content of emodin and total solid matters as index,then compared it with traditional process .Results ：The best conditions of optimum processing procedure of rhubarb with wine were as follows:15mL yellow rice wine was added for each 100g rhubarb, moistening for 15min,baking for 0.5h in the 80℃ oven,taking it out ,then airing. Conclusion ：The process was reasonable,stable and feasible.,and it’s helpful to the Extension of rhubarb’s Standardized processing.
srhubarbprocessingprocessing with wineemodin
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