色彩色差计在槟榔炮制中的应用
首发时间:2008-09-28
摘要:目的 运用色彩色差计,对颜色控制槟榔炒焦加工过程的质量的可行性进行考察。方法 以槟榔为研究对象,通过不同炮制阶段药材颜色的测定,研究用颜色监测其炮制质量的可行性。结果 生槟榔10次测量L*值的RSD(%)为1.87,表明该方法稳定。L*值与槟榔炒制时间(T)存在显著的线性关系,且各组R值均大于0.97,说明线性拟合程度较好。结论 用色彩色差计法控制槟榔炒焦加工过程的质量是可行的。色彩色差计克服了槟榔颜色、形状不均一等问题,测量数据具有一定的稳定性。
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Application of Spectrophotometer (spectral type) used in the processing of betel nut
Abstract:objective: To study the feasibility of quality control of the parching betel nut by measuring the color of the processing ,using the Spectrophotometer. Method: To research betel nut by measuring the color in different phase of processing,and investigate the feasibility of quality control of processing drugs by measuring the color. Result: The RSD(%)of L* value is 1.87 by measuring betel nut for 10 times, illustrated this method is stable. L* value and stir-frying time (T) of betel nut are notable linear relationships. At the same timeeach R value exceed 0.97, to demonstrate the linearity fitting degree is good. Conclusion: It is feasible that using the Spectro- photometer to control of the parching betel nut by measuring the color of the processing. The Spectrophotometer overcomed problems of measuring different color and shape of betel nut. The experiment data is stable.
Keywords: betel nut Spectrophotometer (spectral type) processing of traditional Chinese medicine
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No.2446720796312225****
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