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目的:以鞣质含量、有机酸含量以及小鼠的凝血时间为指标,探讨生品乌梅与不同炒炭程度的乌梅轻炭、乌梅标准炭和乌梅重炭与凝血的关系。方法:采用干酪素法测定鞣质含量;用电位滴定法测定有机酸含量;用玻片法测定小鼠凝血时间。结果:乌梅生品中有机酸和鞣质的含量最高;乌梅炭随着制炭程度的加深,其含量逐渐降低。有机酸和鞣质的含量最高的乌梅生品无凝血作用,含量最低的乌梅重炭凝血效果不佳,乌梅标准炭凝血效果最好。结论:乌梅炒炭后鞣质和有机酸的含量随炮制程度的加深而逐渐降低,乌梅中鞣质与有机酸的含量高低与其凝血作用的强弱不成平行关系。
Objective: To study the relationship between raw plum and different degree of fried charcoal, including plum charcoal, plum standard charcoal and plum charcoal and clotting with tannin content, organic acid content and clotting time of mice as indexes. Methods: The content of tannin was determined by the method of casein; the content of organic acids was determined by potentiometric titration; the clotting time was determined by slide method. Results: The content of organic acids and tannins in the plum raw products was the highest. The plum charcoal content gradually decreased with the deepening of carbon making. The highest content of organic acids and tannin ebony non-coagulation of blood coagulation, the lowest content of plum charcoal coagulation is not effective, the best plum standard coagulation effect. CONCLUSION: The content of tannin and organic acids gradually decreased with the deepening of the degree of processing. The content of tannin and organic acids in the plum did not have a parallel relationship with the coagulation effect.