Optimization of preparation of salt-processed psoraleae fructus medicines with multi-index orthogonal method / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To optimize the preparation of salt-processed Psoraleae Fructus by the orthogonal test method.</p><p><b>METHOD</b>With the 12 components such as coumarin, flavone and phenolics as study indexes, a L9 (3(4)) orthogonal test was adopted to compare the effect of different factors on salt-processed Psoraleae Fructus.</p><p><b>RESULT</b>According to the finalized optimal process, 100 g Psoraleae Fructus was added with 2 g salt, moistened for 2 hours, and then fried for 10 min at 150 degrees.</p><p><b>CONCLUSION</b>The orthogonal test is so reasonable and reliable that it can provide basis for the preparation of salt-processed Psoraleae Fructus.</p>