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目的确定1种基于鲜纹党的最佳米炒饮片制备方法。方法将鲜纹党切片后经大米闷润,微波加热4min,分别在不同温度(70°C~120°C)下烘干,制得6个饮片(S1~S6),采用传统的米炒饮片方法制备饮片S7。通过测定各试样中乙醇浸物、水浸物、总黄酮、多糖、党参炔苷、苍术内酯III的含量及不同工艺制得的饮片指纹图谱中共有峰峰面积与称样量(g)的比值,比较相对于传统米炒饮片各方法的优劣。结果 S5的醇浸物(47.69%)、水浸物(55.68%)、多糖(43.21%)和党参炔苷(1.29 mg·g-1)4项指标的含量均高于其他饮片。在267和320 nm的HPLC双波长指纹图谱中19个共有峰峰面积与称样量(g)的比值相对于传统米炒饮片变化率的均值以S5(13.33%)最大。结论用大米将鲜纹党饮片闷润后微波干燥4 min,筛去大米烘箱110°C烘干为最佳鲜纹党米炒制备方法。
Objective To determine a method of preparation of the best rice fried Pieces based on the fresh-grain party. Methods Six slices of slices (S1 ~ S6) were obtained after the slices of fresh-cut party were stuffed with rice and heated in microwave for 4 min. The slices were dried at different temperatures (70 ° C ~ 120 ° C) Method Preparation Pieces S7. By measuring the content of ethanol extract, water immersion, total flavonoids, polysaccharides, Codonoplanin, atractylolide III content in each sample and the fingerprint spectrum of the same, the peak area and the sample weight (g) Ratio, compared with the traditional rice fried slices of the pros and cons of each method. Results The contents of alcoholic extract (47.69%), water immersed substance (55.68%), polysaccharide (43.21%) and dichopanacetic acid (1.29 mg · g-1) in S5 were all higher than those in other samples. The ratio of 19 common peak areas to sample weight (g) in HPLC dual wavelength fingerprints at 267 and 320 nm was the largest with S5 (13.33%) relative to the mean value of the change rate of traditional rice steak. Conclusion with the film will be fresh party dried smoked mozzarella microwave drying 4 min, the sieve to the oven at 110 ° C oven drying for the best method of preparation of dark stripes party rice.