Optimization of Vinegar Technology for by Orthogonal Design
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Optimization of Vinegar Technology for by Orthogonal Design
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 6, Pages: 3-6(2012)
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Published:2012
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LIU Ji-quan, LIU Ya-ming, LIU Bi-wang, et al. Optimization of Vinegar Technology for by Orthogonal Design[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(6): 3-6.
DOI:
LIU Ji-quan, LIU Ya-ming, LIU Bi-wang, et al. Optimization of Vinegar Technology for by Orthogonal Design[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(6): 3-6.DOI:
Optimization of Vinegar Technology for by Orthogonal Design
Objective: To optimize vinegar technology of Pueraria lobata. Method: By taking the content of puerarin
daidzin and daidzein as indexes
three factors of the amount of vinegar
moistening time
slow fire frying time were investigated
optimum vinegar technology of P. lobata was optimized by orthogonal test. Result: Optimum vinegar technology was as follows: took a certain amount of P. lobata
added 20% vinegar to moisten 0.5 h
slow fire frying time was 30 min. Conclusion: This optimized technology was stable