摘要
目的考察不同炮制方法对醋制决明子指标性成分的影响,优选醋制决明子最佳炮制工艺。方法以橙黄决明素和大黄酚的含量为评价指标,采用单因素结合正交试验法,以加醋量、闷润时间、烘制时间、烘制温度等为考察因素,优选醋制决明子炮制工艺。结果在加醋量30%、闷润时间3 h、烘制温度80℃、烘制时间4 h条件下,所得醋制决明子有效成分含量最高。结论不同炮制方法对醋制决明子指标性成分含量影响较大,优选出的醋制决明子炮制工艺重现性好,可操作性强,可为实际生产提供参考。
Objective To investigate the effects of different vinegar-processing methods on index components and optimize the processing technology of Cassiae semen with vinegar.Methods Taking the contents of aurantio-obtusin and chrysophanol as the evaluation indexes,the vinegar-processing technology of Cassiae semen was optimized by single factor experiment combined with orthogonal test,with the amount of vinegar,moistening time,baking time and baking temperature as the investigation factors.Results Under the conditions of vinegar dosage of 30%,3 h of moistening time,80℃of baking temperature and 4 h of baking time,the content of active components in Cassiae semen processed with vinegar was highest.Conclusion Different vinegar-processing methods have great influence on the content of index components of Cassiae semen.The optimized processing technology of Cassiae semen with vinegar has good reproducibility and operability,which can provide data support for actual production.
作者
李筱玲
何长安
高珂欣
邓寒霜
张飞
LI Xiao-ling;HE Chang-an;GAO Ke-xin;DENG Han-shuang;ZHANG Fei(Shangluo University,Shangluo 726000,China;Shaanxi Tasly Plants Pharmaceutical Co.,Ltd.,Shangluo 726000,China)
出处
《食品与药品》
CAS
2021年第5期415-419,共5页
Food and Drug
基金
国家级大学生创新创业训练计划项目(编号:201811396009)
商洛市科技计划项目(编号:SK2019-79)。
关键词
决明子
醋制
橙黄决明素
大黄酚
含量
Cassiae semen
vinegar-processing
aurantio-obtusin
chrysophanol
content
