Optimization of Processing Technology for Carbonisatus with Vinegar
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Optimization of Processing Technology for Carbonisatus with Vinegar
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 14, Pages: 23-26(2012)
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Published:2012
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YU Feng-rui, SUN Li-li, DAI Yan-peng, et al. Optimization of Processing Technology for Carbonisatus with Vinegar[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(14): 23-26.
DOI:
YU Feng-rui, SUN Li-li, DAI Yan-peng, et al. Optimization of Processing Technology for Carbonisatus with Vinegar[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(14): 23-26.DOI:
Optimization of Processing Technology for Carbonisatus with Vinegar
Objective: To optimize processing technology for Artemisia argyi carbonisatus with vinegar. Method: With coagulation time and hemostasis time of mice
descent rate of total flavonoids and appearance as indexes
L9(34) orthogonal design was used to optimize processing technology with frying temperature
frying time and the amount of spray vinegar as factors. Result: Optimum processing technology was:frying 16 min at 360 ℃ with the amount of spray vinegar 15%. Conclusion: This optimized processing technology was stable and reasonable.