炮制对山楂中有机酸含量的影响分析

目的:探讨和分析炮制对山楂中有机酸含量的影响。方法:利用酸碱中和滴定法对山楂生品,炮制品以及烘制品进行有机含量的测定。结果:测定实验表明,炮制对山楂中有机酸含量的影响较大,且表明炮制的时间越长,温度越高,山楂中含有的有机含量越低。结论:通过实验表明,山楂中的有机酸含量与山楂的炮制时间,炮制温度,炮制方法有一定的关系,且炮制对山楂中有机酸含量的影响较大。

Impact analysis of the processing against organic acid content in Hawthorn

Objective: To analysis the impact of the processing against organic acid content in hawthorn. Method: Using acid-base titration method to determine the organic content of hawthorn raw materials, processed products and baked products.Result: Experiments show that the impact that processing against organic acid content in hawthorn is greater, and show that the longer the time of processing , the higher the temperature, the lower hawthorn contains organic content. Conclusion: The experimental results show that the organic acid content has a certain relationship to Hawthorn of the processing time, processing temperature, and processing methods, the impact of processing against organic acid content in hawthorn is larger.