Optimization of Processing Technology of Salt Fried by Orthogonal Experiment
|更新时间:2024-01-04
|
Optimization of Processing Technology of Salt Fried by Orthogonal Experiment
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 7, Pages: 27-29(2012)
作者机构:
作者简介:
基金信息:
DOI:
CLC:
Published:2012
稿件说明:
移动端阅览
ZHANG Dan, YAN Xue-wei, WANG Gang, et al. Optimization of Processing Technology of Salt Fried by Orthogonal Experiment[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(7): 27-29.
DOI:
ZHANG Dan, YAN Xue-wei, WANG Gang, et al. Optimization of Processing Technology of Salt Fried by Orthogonal Experiment[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(7): 27-29.DOI:
Optimization of Processing Technology of Salt Fried by Orthogonal Experiment
采用正交试验法筛选盐炙续断炮制工艺参数。 结果: 优选的盐炙续断炮制工艺为每500 g续断药材用10 g盐浸润45 min
150 ℃炒制8 min。 结论: 优选的盐炙续断炮制工艺可明显提高续断有效成分的溶出率
且工艺稳定、质量可控
为续断炮制规范的研究提供参考。
Abstract
Objective: To optimize processing technology of salt fried Dipsacus asperoids
study on effect of salt fried technology on the content of asperosaponin Ⅵ. Method: Orthogonal experiment was used to select processing technology parameters of salt fried D. asperoids with asperosaponin Ⅵ as evaluation index. Result: Optimal processing technology was:D. asperoids 500 g was soaked with 10 g salt for 45 min
roasted 8 min at 150 ℃. Conclusion: Optimized processing technology of salt fried D. asperoids could significantly enhance dissolution rate of effective constituent
this process was stable and quality was easy to be controlled
this research could refer to processing standards of D. asperoids.