以三棱總黃酮、扭體鎮(zhèn)痛法及抗凝血作用為指標(biāo),選擇炒制溫度、炒制時(shí)間、醋用量3個(gè)因素,用L9(3)4正交設(shè)計(jì)表,采用綜合評分和方差分析的數(shù)學(xué)分析方法,對三棱進(jìn)行醋制工藝優(yōu)選。結(jié)果表明,每100kg三棱用醋25kg,溫度130℃,炒10min為最佳工藝

The optimum conditions for the processing of Sparganium stoloniferum Buch Ham with vinegar were studied by L 9(3) 4 orthogonal experimental design, as guided by decrease of writhing rate in analgesic test and anticoagulant activity The results showed that the best processing conditions were stir frying of the raw S stoloniferum with the addition of 25 kg of vinegar per 100 kg of crude drug at 130 ℃ for 10 min