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目的:优选无硫山药饮片最佳梯度干燥工艺,为无硫山药饮片的加工提供技术参数。方法:用紫外分光光度法和高效液相色谱法分别测定山药中多糖和尿囊素含量。以多糖和尿囊素含量为指标,采用正交试验和单因素试验法优选山药饮片梯度干燥工艺。结果:梯度干燥Ⅰ阶段最佳加工工艺为A2B2,即115℃干燥60 min;梯度干燥Ⅱ阶段最佳干燥温度为65℃。结论:优选得到的工艺稳定可行,可作为无硫山药饮片加工工艺。
Objective: To optimize the optimal gradient drying process of sulfur-free yam slices, to provide technical parameters for the processing of sulfur-free yam slices. Methods: The contents of polysaccharides and allantoin in yam were determined by ultraviolet spectrophotometry and high performance liquid chromatography respectively. Using polysaccharides and allantoin content as an indicator, the orthogonal experiment and single factor experiment were used to optimize the yam slices gradient drying process. Results: The best drying process of stage Ⅰ was A2B2, drying at 115 ℃ for 60 min. The optimum drying temperature of stage Ⅱ was 65 ℃. Conclusion: The optimized process is stable and feasible, which can be used as the processing technology of sulfur-free yam slices.