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目的:用正交试验法优选并确立樟帮枳壳蜜麸炒工艺,为规范蜜麸炒樟帮枳壳饮片的炮制工艺提供技术参数。方法:以柚皮苷含量、新橙皮苷含量、橙皮苷含量、色度差为指标,采用正交试验法对炮制温度,炮制时间,加麸量、加蜜量4因素,每个因素取4个水平,进行枳壳麸炒工艺优选考察。结果:炮制温度,炮制时间对实验结果均有显著影响,确定最佳枳壳麸炒工艺为:炮制温度200℃,炮制时间120s,加麸量10%,加蜜量15%。结论:正交试验确定的最佳工艺合理、可靠、重复性好。
OBJECTIVE: To optimize and establish the process of Fructus Aurantii honey with bran by orthogonal test to provide technical parameters for regulating the processing technology of Fructus Aurantii Pieces. Methods: Using naringin content, neohesperidin content, hesperidin content, chromaticity difference as an indicator, the orthogonal experiment was used to study the effects of processing temperature, processing time, amount of bran added, Take 4 levels for the best inspection of Citrus aurantium bran fried technology. Results: The processing temperature and processing time had significant effects on the experimental results. The optimum technological conditions were as follows: processing temperature 200 ℃, processing time 120s, adding 10% bran and 15% honey. Conclusion: The orthogonal experiment to determine the best process is reasonable, reliable, repeatable.