OBJECTIVE:To probe to the effects of different extraction technologies on Radix Aucklandiae volatile oil in Anweizhitong decoction , so as to confirm the optimized extraction technology .METHODS: Content of Radix Aucklandiae volatile oil was set as investigation targets , factors as soaking time , decoction time , decoction of pressure and decoction of temperature were adopted to design the orthogonal design method to optimize the extraction technology of Anweizhitong decoction .RESULTS:The most important factor for content of Radix Aucklandiae volatile oil was the decoction time , and the immersion time was the next , yet the effects of decoction of pressure and decoction of temperature were not obvious .The optimized technology was as follows:under normal atmosphere , the materials were decocted for 20 min in 100℃of boiling water after steeped for 30 min.CONCLUSIONS:The optimized technology is stable and reliable , and the dissolution ratio is relatively better .%目的:探讨不同水煎煮工艺对安胃止痛汤中木香挥发油的影响,以确定最佳煎煮工艺.方法:以木香挥发油含量为考察指标,以浸泡时间、煎煮时间、煎煮压力和煎煮温度为因素,采用正交设计法优化安胃止痛汤的煎煮工艺.结果:煎煮时间对安胃止痛汤中木香挥发油含量的影响最大,浸泡时间次之,煎煮温度和煎煮压力的影响并不明显.最佳煎煮工艺为正常大气压下,药材浸泡30 min后在100℃沸水中煎煮20 min.结论:优化的煎煮工艺稳定、可靠,且木香挥发油的溶解百分率较好.
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