【摘要】 目的:优选酒香附的炮制工艺。方法:采用L9(34)正交试验法,以α-香附酮、总黄酮、浸出物含量为考察指标,筛选香附的最佳酒制工艺。结果:香附粒度大小、烘烤温度对实验结果有显著性影响,酒香附的最佳炮制工艺为30%黄酒量,浸润1h,过65目筛,烘烤温度60℃。结论:优选的工艺稳定可靠,研究结果可为酒香附炮制工艺的改进和生产工艺技术参数的量化奠定基础。更多还原

【Abstract】 Objective:To optimize the processing technology of stir-frying with yellow wine for cyperus rhizoma.Methods:Using the orthogonal test L9(34)to investigate the content ofα-cyperone,total flavonoids and extract.Results:The particle size and baking temperature haved significant influence on the experimental results.The best processing techniques were as follows:the amount of yellow wine was 30% with wetting time of 1 hour,the powder was screened by a 65 mesh sieve,and the baking temperature was60℃.Conclusion:The processing technology is stable and reliable.The results of this study will lay the foundation for the improvement of the processing technology and the quantification of the production process technical parameters.更多还原