CAJ | 학술논문

用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺.结果表明:炮制工艺中加水量、炮制时间和干燥温度对试验结果无显著性影响.加工方法为切开、烘干最佳.无花果的最佳炮制工艺为:燀水量为5倍,燀时间5 min,切开,保留果皮、种子、果柄,80℃烘干.
용류산-분분법측정무화과중수용성당、환원성당화다당적함량,이다당함량위지표,우선출무화과적최가포제공예.결과표명:포제공예중가수량、포제시간화간조온도대시험결과무현저성영향.가공방법위절개、홍간최가.무화과적최가포제공예위:천수량위5배,천시간5 min,절개,보류과피、충자、과병,80℃홍간.
The optimum processing technology of Ficus carica. was optimized by determining its content of water-soluble sugar, reducing sugar and polysaccharide. The results showed that the water quantity, time and dry temperature during its scalding processing had no significant effect on polysaccharide content of Ficus carica fruits and the optimum processing technology includes Scalding in boiling water with 5 times that of boiling for 5 min and then cut Ficus carica L fruits with peel、seeds and drying at 80℃.