Optimization of Processing Technology for Evodia Rutaecarpa Using Stir-bake with Ginger by Orthogonal Text

MA Qing-qing; Gong Xiao-jian; CHEN Hua-guo; ZHAO Chao; ZHOU Xin

您当前的位置：

首页 >

文章列表页 >

Optimization of Processing Technology for Evodia Rutaecarpa Using Stir-bake with Ginger by Orthogonal Text

更新时间：2024-01-04

- Optimization of Processing Technology for Evodia Rutaecarpa Using Stir-bake with Ginger by Orthogonal Text
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 19, Pages: 81-84(2011)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Published：2011
- 稿件说明：
移动端阅览
MA Qing-qing, Gong Xiao-jian, CHEN Hua-guo, et al. Optimization of Processing Technology for Evodia Rutaecarpa Using Stir-bake with Ginger by Orthogonal Text[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(19): 81-84.
DOI：

MA Qing-qing, Gong Xiao-jian, CHEN Hua-guo, et al. Optimization of Processing Technology for Evodia Rutaecarpa Using Stir-bake with Ginger by Orthogonal Text[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(19): 81-84. DOI：

摘要

目的: 对姜制吴茱萸的炮制工艺进行优选研究

为规范吴茱萸的炮制工艺提供技术参数。方法: 采用L9(34)正交试验设计

以吴茱萸碱、吴茱萸次碱及柠檬苦素的含量为指标

考察姜用量、闷润时间、炒制温度、炒制时间4因素对姜制吴茱萸炮制工艺的影响。结果: 姜用量、炒制温度、炒制时间对柠檬苦素含量有显著影响

药材与干姜比例为100 ∶7.5

闷润4 h

160 ℃炒制8 min为最佳炮制条件。结论: 为规范姜制吴茱萸炮制工艺提供了部分科学依据。

Abstract

Objective: To optimize and establish a processing technology of Evodia rutaecarpa using stir-bake with ginger on orthogonal test

providing technical index for standardization of stir-bake with ginger on E. rutaecarpa. Method: The content of evodiamine

rutaecarpine and limonin were selected as index;L9(34)orthogonal test was employed to determine the effects of the four factors including quantities of ginger

moistening time

processing temperature and time. Result: Quantities of ginger

processing temperature and time had obviously effects on the content of limonin. The best preparing condition was as follows:the ratio of ginger to raw material was 7.5 to 100

and stir-baked 8 min at the temperature of 160 ℃ after moistening 4 h. Conclusion: The research provided a scientific basis for standardization of processing technology of stir-bake with ginger on E. rutaecarpa using stir-bake with ginger.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

No data

Related Author

No data

Related Institution

No data

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰