摘要
本文采用正交法,以炮制后性状、浸出物、桂皮醛含量为指标,对炒桂枝炮制工艺进行优选。以炒制时间、翻动频率、炒制温度3个影响因素,每个因素3个水平,按照L_(9)(3^(4))正交表进行试验设计,以外观性状、浸出物、桂皮醛(C_(10)H_(8)O)的含量为考核指标,考察3个影响因素、3个水平对炒桂枝工艺的影响。炒桂枝炮制方法为:取桂枝片,照单炒法(《中国药典》2020年版四部通则0213)炒至表面颜色变深,微具焦斑。不同批次桂枝样品、不同生产厂家使用相同炮制工艺参数,均可生产出合格的炒桂枝炮制品,说明炒桂枝工艺稳定可行,可用于炒桂枝生产。
To optimize the processing technology of roasted cinnamon sticks,this paper use the orthogonal method to use the processed properties,extracts,and cinnamaldehyde content as indicators.According to three influencing factors of frying time,turning frequency,and frying temperature,each factor has 3 levels,and the test design is carried out according to the L_(9)(3^(4)) orthogonal table. The appearance properties,extracts,and cinnamaldehyde(C_(10)H_(8)O) The content is an evaluation index,and the influence of three factors and three levels on the process of frying Guizhi is investigated.The preparation method of fried Guizhi is:take Guizhi slices and stir-fry according to the single method(Chinese Pharmacopoeia 2020 Edition Four General Principles 0213) until the surface becomes darker and slightly burnt. Different batches of Osmanthus fragrans samples,different manufacturers,using the same processing parameters,can produce qualified fried Osmanthus fragrans processed products,indicating that the roasting of Osmanthus fragrans is stable and feasible and can be used for the production of Osmanthus fragrans.
作者
商丽丽
高兰
孙立丽
李本淳
SHANG Lili;GAO Lan;SUN Lili;LI Benchun(Baicheng City Food and Drug Inspection Institute,Baicheng Jilin,137000,China;Jilin City Food and Drug Inspection Institute;Siping City Food and Drug Inspection Institute)
出处
《质量安全与检验检测》
2021年第6期63-65,共3页
QUALITY SAFETY INSPECTION AND TESTING
关键词
炒桂枝
正交
炮制
质量标准
Fried Guizhi
Orthogonal
Processing
Quality Standard
