麸炒枳壳
- 【医】stir-baked FRUCTUS AURANTII in bran
![麸炒枳壳](../cache/1614071.jpg)
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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 .
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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 .