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目的:研究地榆产地加工与炮制一体化加工技术工艺过程,为地榆饮片一体化生产提供参考。方法:以鞣质、没食子酸、地榆皂苷Ⅰ含量及折干率为评价指标,应用过程控制关键技术的方法,研究地榆产地加工与炮制一体化工艺。结果:最优加工炮制工艺为地榆鲜品切厚片,干燥温度为70℃,干燥时间9h。地榆干燥过程中温度主要影响鞣质含量。结论:筛选出地榆产地加工与炮制一体化方法,此方法具有减少有效成分流失的优点,可提高地榆饮片质量。
Objective: To study the process of producing and processing integrated processing technology of Burnet, and to provide a reference for the integrated production of Slices. Methods: Taking the content of tannin, gallic acid, saponin Ⅰ and the drying rate as the evaluation indexes, the key technologies of process control were applied to study the processing and processing technology of Burmese elm. Results: The best processing technology for the processing of Burmese fresh cut thick slices, the drying temperature is 70 ℃, drying time 9h. Burnet drying temperature mainly affect the tannin content. Conclusion: The method of processing and processing of Burmese elm is selected. This method has the advantages of reducing the loss of active ingredients and improving the quality of cuttlebone slices.