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上一期谈到印度佛经中的乳和醍醐,也谈到了我国本草文献中的醍醐。从现代的乳制品技术立场来看,苏敬的制法也好,忽思慧的制法也好,都是对乳脂肪的一种原始的分级分离手段。如所周知,乳脂肪是由各种脂肪酸甘油酯所构成,依其熔点之不同,在常温下凝固者和不凝固者加以分开。这一操作看似简单,但实际上是很复杂的,乳脂肪受其熔点的温度范围、脂肪结晶的生长、多晶型性和混晶的生成等许多因素的影响,要很好地取得分级分离是很困难的。在隋唐、元代等那个时代能够获得那样的结果,很不简单。 醍醐在现代乳制品技术上来看,是等于在常温下呈透明、淡黄色的纯乳脂肪,具美妙的乳脂肪香味,含有丰富的视黄醇和酯,即维生素A。古代视为“醍醐最上,若有服者,众病皆除,所有诸药,悉入其中”,又被认为“补虚去诸痹、添髓补中,久服增年”等等,就在于它是最好的维生素A药物。
In the last issue, I talked about the milk and grubs in the Indian Buddhist Sutra, and also talked about the grudges in our herbal literature. From the perspective of modern dairy technology point of view, Su Jing’s system of law Ye Hao, Sipi Hui’s system of law Ye Hao, are a means of the original classification of milk fat separation means. As we all know, milk fat is composed of a variety of fatty acid glycerides, depending on its melting point, at room temperature coagulation and coagulation were separated. This operation appears to be simple, but in fact it is very complicated. Milk fat is subject to many factors, such as the temperature range of its melting point, the growth of fat crystals, the polymorphism and the formation of mixed crystals. Separation is very difficult. In the Sui and Tang dynasties, Yuan dynasty and other times to get that kind of result, it is not simple.醍 醐 Modern dairy technology, is equivalent to clear, light yellow at room temperature pure milk fat, with a wonderful milk fat fragrance, rich in retinol and esters, namely, vitamin A. In ancient times, it was regarded as “the highest on the grubs, if there was a waiter, all the grievances were removed, and all the medicines were taken into account.” They were also considered as "tonic to numbness, It is the best vitamin A drug.