【摘要】 目的:选择蔓荆子最佳炒制工艺。方法:通过正交试验法制备不同炒制程度的样品,经测试挥发油、水浸出物、总黄酮、蔓荆子黄素4项指标,选择最佳炒制工艺。结果:由挥发油含量看120℃炒制5min效果最好;由水浸出物看120℃炒制5min效果最好;由总黄酮看160℃炒制5min效果最好;由蔓荆子黄素看160℃炒制15min效果最好。结论:综合4项指标并以文献及实际操作经验确定120℃炒制5min为最佳炒制工艺。炒制温度是影响质量的主要因素。更多还原

【Abstract】 Objective: Choose Fructus Viticis to fry the craft of prepareing bestly. Methods: Through handing in the legal system of the experiment and preparing against samples, with fry the sample which makes the degree, test the volatile oil, sodden and produce thing , total flavonoid, vitexicarpin, choose to prepare the craft bestly.Results: Watch by content of volatile oil, 120℃ prepare 5min, best result have; Appear thing watch, 120℃ prepare 5min , best result have while being sodden; Watch by total flavonoid, 160℃ prepare 5min, best result have; By vitexicarpin being to watch usually, 160℃ prepare 15min, best result have.Conclusion: Synthesize four indexes, and with documents and practical operation experience, confirm 120 degrees centigrade and prepare 5 min, it prepares the craft bestly. It is a main factor of influencing quality to prepare temperature.更多还原