麸炒枳壳

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 .

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 .