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目的:优选诃子的麸煨工艺。方法:以外观性状、游离没食子酸含量的综合评分为指标,采用L9(3)4正交试验考察麦麸用量、炮制时间和温度对诃子煨制工艺的影响。采用HPLC测定没食子酸含量,流动相乙腈-0.1%甲酸水(3∶97),检测波长273 nm。结果:最佳煨制工艺为麦麸用量0.4倍,煨制时间20 min,控温(140±5)℃;没食子酸质量分数达27.62 mg·g-1。结论:该工艺条件合理、稳定性好,为诃子的工业化生产和质量控制提供了工艺参数。
Objective: The preferred myrobalan bran simmering process. Methods: Based on the comprehensive evaluation of appearance traits and free gallic acid content, the effects of the amount of wheat bran, processing time and temperature on the simmering process of myrobalan were studied by L9 (3) 4 orthogonal test. The content of gallic acid was determined by HPLC. The mobile phase was acetonitrile-0.1% formic acid water (3:97). The detection wavelength was 273 nm. Results: The best simmering process was 0.4 times the amount of wheat bran, the simmer time was 20 min, the temperature was controlled at (140 ± 5) ℃ and the content of gallic acid was 27.62 mg · g-1. Conclusion: The process conditions are reasonable and the stability is good, which provides the process parameters for the industrial production and quality control of Myrobalan.