CAJ | 학술논문

目的：：优化广陈皮烘烤炮制的最佳工艺。方法：采用正交设计实验法，以广陈皮水提物中有效成分橙皮苷、多甲氧基黄酮（川陈皮素和橘皮素）含量为指标，考察了陈皮形状、烘烤温度和恒温时间对广陈皮有效成分的影响。结果以水提物中有效成分为指标时的最优工艺是广陈皮丝状，在80℃烘烤温度下，恒温2 h。结论：本研究建立的炮制工艺在有效成分含量没有减少的前提下，该炮制工艺与传统的炮制工艺相比，具有操作简便，省时和成本较低的优点，适宜应用于工业化生产中，为广陈皮产品的开发利用提供科学依据。
목적：：우화엄진피홍고포제적최가공예。방법：채용정교설계실험법，이엄진피수제물중유효성분등피감、다갑양기황동（천진피소화귤피소）함량위지표，고찰료진피형상、홍고온도화항온시간대엄진피유효성분적영향。결과이수제물중유효성분위지표시적최우공예시엄진피사상，재80℃홍고온도하，항온2 h。결론：본연구건립적포제공예재유효성분함량몰유감소적전제하，해포제공예여전통적포제공예상비，구유조작간편，성시화성본교저적우점，괄의응용우공업화생산중，위엄진피산품적개발이용제공과학의거。
Objective To select the best processing paramerter of stir-fry Citrus reticulate ‘Chachi’. Methods The contents of hesperidin, polymethoxylated flavones (PMFs, nobiletin and tangeretin) in the aqueous extract of Citrus reticulata ‘Chachi’ as index, three factors including the baking times, baking temperatures, and shapes of the materials were investigated by orthogonal experiment. Results The optimum processing technology was finally determined to bake the filamentous crude materials for 2 h under 80 oC. Conclusion This processing technology of Citrus reticulate ‘Chachi’ decided in the present study is simple, feasible, and convenient for applying in the industry.