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目的探讨多指标优化姜黄连的炮制工艺。方法采用不同的生姜成份、炮制温度、炮制时间炮制姜黄连,检测各种炮制方法制成的姜黄连的小檗碱含量、色泽、味道,并研究影响姜黄连质量的因素,寻找制作姜黄连的最佳工艺。结果生姜成份对姜黄连质量的影响最大,炮制温度对姜黄连质量的影响仅次于生姜成份,炮制时间对姜黄连质量的影响相对较小,生姜成份20%、炮制温度100℃、炮制时间1.5 h时,炮制出的姜黄连质量最佳。结论炮制姜黄连时,要准确把握生姜成份、炮制温度、炮制时间等因素,进而确保炮制出来的姜黄连质量良好。
Objective To investigate the optimization of multi-index turmeric processing technology. Methods The contents of ginger berberine, the color and taste of turmeric, and the factors affecting the quality of turmeric were studied by using different ingredients of ginger, processing temperature and processing time. The best technology. Results The effect of ginger composition on the quality of turmeric was the greatest. The effect of processing temperature on the quality of turmeric was second only to that of ginger. The processing time had less effect on the quality of turmeric, 20% ginger, cooking temperature 100 ℃, processing time 1.5 h, processed turmeric even the best quality. Conclusion Turmeric concocted, we must accurately grasp the ginger ingredients, processing temperature, processing time and other factors, thereby ensuring the turmeric processed out of good quality.