CAJ | 학술논문

目的:优选甘草的最佳蜜炙工艺.方法:以外观性状、甘草酸和甘草苷含最为评价指标,采用蜂蜜和水的比例、闷润时间、炒炙温度和炒炙时问四因素、三水平L_9(3~4)正交试验法,优选甘草的最佳蜜炙工艺.结果:甘草最佳蜜炙工艺为:炼蜜和水2:1混合(w/w)加入净甘草片,拌匀,闷润30 min,置锅内,130℃(锅底温度)炒炙20 min.结论:确定的甘草蜜炙工艺使加工品甘草酸和甘草苷分别达到2.33%(RSD 0.43%)和0.9%(RSD 1.106%)以上,说明确定的蜜炙工艺稳定可行.
목적:우선감초적최가밀자공예.방법:이외관성상、감초산화감초감함최위평개지표,채용봉밀화수적비례、민윤시간、초자온도화초자시문사인소、삼수평L_9(3~4)정교시험법,우선감초적최가밀자공예.결과:감초최가밀자공예위:련밀화수2:1혼합(w/w)가입정감초편,반균,민윤30 min,치과내,130℃(과저온도)초자20 min.결론:학정적감초밀자공예사가공품감초산화감초감분별체도2.33%(RSD 0.43%)화0.9%(RSD 1.106%)이상,설명학정적밀자공예은정가행.
AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L_9(3~4),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ℃ and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%)and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.