GONG You-ming, DENG Guang-hai, LIN Hua, et al. Optimization of Microwave Processing Technology of by Orthogonal Design[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(7): 56-58.
DOI:
GONG You-ming, DENG Guang-hai, LIN Hua, et al. Optimization of Microwave Processing Technology of by Orthogonal Design[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(7): 56-58. DOI: 10.11653/zgsyfjxzz2013070056.
Optimization of Microwave Processing Technology of by Orthogonal Design
采用正交试验考察醋用量、闷润时间、微波强度、炮制时间对微波炮制工艺的影响。 结果: 最佳炮制工艺为加15%米醋闷润45 min
60%微波热力炮制3 min。 结论: 该方法简单、可行且易于控制
为莪术炮制工艺提供一种新方法。
Abstract
Objective: To optimize microwave processing technology of Curcuma phaeocaulis processed with vinegar. Method: With the content of volatile oil
germacrone and curcumin as comprehensive indexes
effects of the amount of vinegar
moistening time
microwave intensity and processing time on microwave processing technology of C. phaeocaulis were investigated by orthogonal design. Result: The best processing technology was as following: the amount of vinegar 15%
moistening time 45 min
microwave heating with 60%
processing time 3 min. Conclusion: This optimized technology was simple
feasible and easy to control
it could be used as a new processing method of C. phaeocaulis processed with vinegar.