酒烘大黄的炮制工艺研究
首发时间:2008-09-27
摘要:摘要:目的:探讨酒烘大黄的工艺可行性,并筛选其最佳炮制工艺;方法:采用正交试验法,以大黄素含量与固形物收率为指标,优选出酒烘大黄的最佳炮制工艺,并与传统工艺进行比较:结果:酒烘大黄的最佳工艺为:每100g大黄喷淋加入黄酒15mL,拌匀,闷润15min,放入80℃烘箱内烘烤0.5h,取出放凉,晾干;结论:该工艺稳定合理可行,有助于推广大黄的规范化和标准化炮制。
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Study on the Technique of Processing rhubarb with wine
Abstract:Objective :To explore the feasibility of processing rhubarb with wine and screen the optimal processing procedure; Methods:Orthogonal test was employed for selecting the optimum processing procedure of rhubarb with wine , using the content of emodin and total solid matters as index,then compared it with traditional process .Results :The best conditions of optimum processing procedure of rhubarb with wine were as follows:15mL yellow rice wine was added for each 100g rhubarb, moistening for 15min,baking for 0.5h in the 80℃ oven,taking it out ,then airing. Conclusion :The process was reasonable,stable and feasible.,and it’s helpful to the Extension of rhubarb’s Standardized processing.
Keywords: srhubarb processing processing with wine emodin
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