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实验研究了10种煎煮方法,以比较其对大黄鞣质提出率的影响。结果表明:水浸均为30min,煎煮至沸持续时间分别为10min,30min,60min和120min的大黄煎液中鞣质的含量变化随煎煮时间的延长而呈增长趋势。同样条件下,用水浸12h与水浸30min比较,鞣质含量前者高于后者;沸水加大黄煎煮10min,其鞣质含量高于沸水加大黄热浸10min者;同条件下,用45°酒浸与30°酒浸和水浸的比较,鞣质含量以45°酒浸为最高。
Ten types of decoction methods were studied experimentally to compare their effects on the rate of rhubarb tannins. The results showed that the water immersion time was 30 minutes, and the content of tannin in the decoction of decoction decoction boiling for 10 minutes, 30 minutes, 60 minutes and 120 minutes was increasing with the decoction time. Under the same conditions, the former was higher than the latter when immersed for 12h in water and 30min for water immersion; the boiling content was higher when yellow decocted for 10min, and the tannin content was higher than that of boiling water for increasing yellow leaching for 10min; under the same conditions, 45° was used. Comparing the wine immersion with 30° dip and water immersion, the highest tan content was 45° dip.