摘要
目的:优选葛根最佳醋制工艺。方法:以HPLC测定葛根素、大豆苷、大豆苷元含量为指标,考察辅料用量、闷润时间、文火炒制时间3个因素,采用正交试验对葛根的最佳醋制工艺进行优选。结果:葛根的最佳醋制工艺为取葛根一定量,加入20%醋闷润0.5 h,文火炒制30 min。结论:优选出的葛根醋制工艺稳定可行,重现性好。
Objective： To optimize vinegar technology of Pueraria lobata. Method： By taking the content of puerarin, daidzin and daidzein as indexes, three factors of the amount of vinegar, moistening time, slow fire frying time were investigated, optimum vinegar technology of P. lobata was optimized by orthogonal test. Result： Optimum vinegar technology was as follows： took a certain amount of P. lobata, added 20% vinegar to moisten 0.5 h, slow fire frying time was 30 min. Conclusion： This optimized technology was stable, feasible and reproducible.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第6期3-6,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家科技支撑计划项目(2011BAI07B05)
山西省卫生厅计划项目(20100223)
山西省食品与药品管理监督局项目(2011003B)
太原市科技局项目(20110115)
关键词
葛根
醋制
葛根素
大豆苷
大豆苷元
Pueraria lobata
stir-frying with vinegar
puerarin
daidzin
daidzein
