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目的优选适宜山药产地初加工与炮制生产各个环节的具体技术参数,并明确其中两个最关键技术环节。方法以尿囊素、总多糖、总灰分、二氧化硫残留量等为综合评价指标,运用正交设计分别考察山药清洗、去皮、干燥-浸润、硫熏、切片、干燥等各个环节的工艺参数。运用星点设计考察其中两种最重要环节的工艺参数。结果正交设计确定各环节具体参数如下:采用水洗后去皮,干燥-浸润环节A_13B_11C_13D_11,硫熏环节A_21B_21、切片-干燥环节A_32B_32C_31。确定两种最重要工艺环节为浸润时间和硫熏过程硫磺用量。星点设计进一步确定工艺参数为:取山药药材,去毛,清洗后去皮,于烘箱中105℃干燥1h,取出,于6倍量水中浸润3~6h,取出,晾干,用112~140g/m~3量硫磺熏蒸1h,摊晾,最后,切成2~4mm厚饮片,于烘箱中80℃鼓风干燥2h,即得。二项式方程为:Y=0.618+0.0349X_1+0.0747X_2-0.0486X_1X_1-0.226X_2X_2+0.0065X_1X_2(R-Sq=0.953),放大实验验证结果偏差均小于3%。结论研究筛选出山药产地初加工、炮制最佳工艺参数,明确加工侧重点,合理分配各环节工作量,能最大限度保证山药的质量。
Objective Optimization of the origin of yam processing and processing all aspects of the specific technical parameters, and clearly one of the two most crucial technical aspects. Methods Using allantoin, total polysaccharides, total ash, sulfur dioxide residues as the comprehensive evaluation index, orthogonal design was used to investigate the process parameters of yam cleaning, peeling, drying - infiltration, sulfur smoked, slicing and drying. The use of star design to examine the two most important part of the process parameters. Results Orthogonal design to determine the specific parameters of each link are as follows: After washing with water, peeled, dried - infiltration A_13B_11C_13D_11, Sulfur smoked A_21B_21, slice - drying A_32B_32C_31. Determine the two most important processes for the infiltration time and sulfur smoked sulfur consumption. Star design to further determine the process parameters: take yam herbs, to the hair, after washing peeled, dried in an oven at 105 ℃ 1h, remove, 6 times the amount of water infiltration 3 ~ 6h, remove, dry, with 112 ~ 140g / m ~ 3 sulfur fumigation 1h, spread dry, and finally, cut into 2 ~ 4mm thick pieces, dried in an oven at 80 ℃ 2h, that is, too. The binomial equation is: Y = 0.618 + 0.0349X_1 + 0.0747X_2-0.0486X_1X_1-0.226X_2X_2 + 0.0065X_1X_2 (R-Sq = 0.953). The experimental results of the amplification are less than 3%. Conclusions This study screened out the first processing yam origin, processing the best process parameters, a clear focus of processing, rational distribution of the workload of each link, to ensure the best yam quality.