摘要
[目的]优选炮制栀子的工艺。[方法]采用L9(34)正交试验设计,以浸出物、栀子苷含量测定结果为基础,经加权平均计算所得的综合评分作为评价指标,考察炒制温度、炒制时间对炒栀子的炮制工艺的影响;以浸出物、栀子苷含量和炮制品色泽评判为基础,经加权平均计算所得的综合评分作为评价指标,考察炒制温度、炒制时间对焦栀子炮制工艺的影响;以浸出物、栀子苷含量测定结果为基础,经加权平均计算所得的综合评分作为评价指标,考察炒制温度、炒制时间和姜汁浓度对姜栀子的炮制工艺的影响。[结果]炒制温度和炒制时间对于炒栀子的质量均有显著性影响;炒制温度对于焦栀子的质量有极显著性影响,炒制时间对其有显著性影响;炒制温度对姜栀子的质量有显著性影响,姜汁浓度对其有极显著性影响。炒栀子的最佳炮制工艺为炒制温度150℃、炒制时间15 min;焦栀子的最佳炮制工艺为炒制温度200℃、炒制时间10 min;姜栀子的最佳炮制工艺为姜汁浓度0.24 g/ml、炒制温度150℃、炒制时间10 min。[结论]该研究为栀子炮制的标准化操作提供了科学的参考依据。
[Objective] To optimize the technique for processing gardenia.[Method] By L9（34） orthogonal experiment,on the basis of content determination results of extracts and geniposide,taking synthetical mark of weighted average as assessment index,effects of frying temperature and time on fried gardenia were investigated; On the basis of the extract,the content of geniposide and the color,taking synthetical mark of weighted average as assessment index,effects of frying temperature and time on the varies products of fructus gardenia were investigated ; On the basis of the extract and the content of geniposide,taking synthetical mark of weighted average as assessment index,effects of frying temperature,time and ginger on varies products of ginger gardenia were investigated.[Result] Frying temperature and time has great effects on fried geniposide; especially the frying temperature has more significantly influences on coke gardenia than frying time.At the same time,frying temperature has great impacts on ginger gardenia while frying time has no influences.The best temperature and time for processing product is 150 ℃ and 15 min,however 200 ℃ and 10 min is the best frying temperature and time for coke gardenia respectively.[Conclusion] The study provides scientific reference basis for regulating gardenia processing technology.
出处
《安徽农业科学》
CAS
2014年第24期8153-8155,8158,共4页
Journal of Anhui Agricultural Sciences
基金
贵阳市科技计划项目(筑科合同(2011204)25号)
关键词
栀子
炮制工艺
正交试验
栀子苷
Jasmine
Processing technique
Orthogonal experiment
Geniposide
