摘要
目的研究陈皮加压蒸制新工艺的适应性并优选加压蒸制陈皮的最佳炮制工艺。方法采用正交试验设计法,以闷润时加水量、闷润时间、蒸制温度、蒸制时间为考察因素,以陈皮的外观性状、气味、挥发油总量、柠檬烯的含量和橙皮苷的含量为评价指标,筛选陈皮加压蒸制的最佳工艺。结果确立了加压蒸制陈皮的最佳炮制工艺为:闷润时加水量为陈皮量的100%,闷润时间为2 h,蒸制时间为40 min,蒸制温度为115℃。结论陈皮加压蒸制工艺合理可行、稳定可靠,可为陈皮炮制新方法提供新思路。
Objective To study on new technology of pressurized steaming peel adaptability and optimize the best processing tech- nology. Methods The effects of adding water, silting time, steaming temperature and steaming time on the appearance, odor, to- tal volatile oil, the content of limonene and the content of hesperidin were studied by orthogonal test design method. As the evalu- ation index, screening Chenpi pressure steaming the best process. Results The pressurized best processing technique for steaming peel water was 100% tangerine peel amount, moistening time is 2h, the steaming time is 40 rain, the steaming temperature is 115℃. Conclusion Peel pressure steaming process is reasonable and feasible, stable and reliable, which can provide new ideas for the new method of tangerine peel processing.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2018年第1期69-72,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(81002804)
成都中医药大学校基金(ZRQN1561)
关键词
陈皮
加压蒸制
橙皮苷
挥发油
柠檬烯
Tangerine peel
Pressurized steaming
Hesperidin
Volatile oil
Limonene
