摘要
目的:研究岭南特色炒薏苡仁炮制工艺。方法:采用正交试验,以醇溶性浸出物含量和外观评分为评价指标,对岭南特色炒薏苡仁炮制工艺主要影响因素(样品含水量、炒制时间、炒制温度)进行考察,确定最佳的炮制工艺。结果:岭南特色炒薏苡仁的最佳炮制工艺为:薏苡仁浸润1h,蒸制120min,60℃干燥至含水量为25%,280℃炒制8min。结论:该研究为岭南特色炒薏苡仁炮制工艺提供了更准确、科学的炮制参数。
Objective：To optimize the processing technology of Semen Coicis in Lingnan. MethodS：Taking the content and appearance score of alcohol-soluble extract as the evaluating indexes, three main influencing factors, including the content of sample water, frying time and frying temperature, were investigated by orthogonal design to determine the best processing technology. Results：The best processing technology was infiltrated for about 11h, teamed for 120 min, dried at 60℃ to 25% moisture content, and fried at 280℃ for 8min. Conclusion： This study provides a more accurate and scientific technology for the processing of Semen Coicis in Lingnan.
出处
《亚太传统医药》
2017年第13期25-26,共2页
Asia-Pacific Traditional Medicine
关键词
炒薏苡仁
岭南特色炮制
正交设计
醇溶性浸出物
Semen Coicis
Characteristic Processing by Ling nan
Orthogonal Design
Alcohol-soluble Extractive
