【摘要】 目的:对制洋金花的炮制工艺进行优化。方法:以东莨菪碱含量和水分含量的综合评分为指标,采用正交试验考察生姜打汁后加水量(A)、闷润时间(B)、炒制温度(C)、炒制时间(D) 4项指标,确定制洋金花的最佳炮制工艺。结果:筛选出制洋金花的最佳工艺参数为生姜打汁后加水量(A) 3倍,闷润时间(B) 40 min,炒制温度(C)270～300℃、炒制时间(D) 5 min,炮制后的制洋金花有酒香气和微姜味。结论:优选得到的制洋金花炮制工艺稳定可行,为更好地控制制洋金花的质量提供科学依据。更多还原

【Abstract】 Objective To study the processing technology of Fried Daturae Flos by orthogonal experiment. Methods Taking scopolamine and water content as the evaluation indexes,the effects of ginger water added( A),wetting time( B),frying temperature( C) and frying time( D) on the processing technology were investigated by orthogonal experiment. Finally determine the best processing technology for Fried Daturae Flos. Results The optimum technological parameters for fried Daturae Flos are 3 times of ginger water added( A),40 min of wetting time( B),270 ～ 300 ℃ of frying temperature( C) and 5 min of frying time( D). The processed Daturae Flos smell has aroma of wine and slight ginger. Conclusion The optimal process of fried Daturae Flos is stable and feasible,which can provide scientific basis for better control of it’ s quality.更多还原