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正交试验法研究白矾的烘制工艺 总被引:5,自引:1,他引:4
采用正交设计对白矾的烘制工艺进行考察研究。结果表明,在厚度为2cm的前提下,取φ10mm大小的白矾,将温度控制在240℃,烘制3h(即A_3B_3C_3)为最佳条件;烘制温度是影响炮制品KAl(SO_4)_2含量的主要因素(P<0.05)。提出应该以KAl(SO_4)_2的含量作为控制枯矾质量的主要指标,其含量不得少于95.0%为宜。 相似文献
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本实验采用烘制酒黄芩的方法,对其实验温度进行了研究和探讨,并应用化学动力学原理,以黄苓甙为指标,考察了黄芩烘制过程中的稳定性,为选择正确的温度和时间提供了科学依据。 相似文献
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中药火制法是中药炮制中最为常用的方法之一。但无论是古代的《炮炙大法》,还是现代的《炮制规范》,在论述火制方法时,大多是将净药材置热锅中用不同的火候加热,或炒、或炙、或炮、或胶等制作成不同程度的方法。但这种方法不管是制作到何种程度,都会出现烟雾和某些药物的特殊气味,容易导致环境污染,不利于炮制操作人员的劳动保护和饮片的卫生质量。而且炮制的工具、温度、时间难以统一,炮制质量也只能根据操作人员的技术熟练程度而异。因此饮片的质量标准也就难以制定。为了改进火制工艺,克服传统火制法所带来的一些不利因素,专家… 相似文献
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目的 调查云南省燃煤污染型地方性氟中毒(简称地氟病)病区镇雄县玉米、辣椒含氟量,以及经燃煤、拌煤黏土长期烘烤后其含氟量变化,为有效降低氟摄入提供科学依据.方法 2010年1-5月,在云南省选择镇雄县以勒、乌峰松林湾、塘房、乌峰五谷4个地氟病病区和非病区大理市下关作为观察地区,每个地区采集新鲜玉米和辣椒各10份,每份样品分别在新鲜,烘烤或晾晒10 d、4个月时采用酸浸/电位法测定其含氟量.结果 大理市下关,镇雄县以勒、乌峰松林湾、塘房、乌峰五谷5个观察地区新鲜玉米含氟量分别为(1.31±0.13)、(1.65±0.64)、(1.92±0.37)、(2.32±0.49)、(1.98±0.66)mg/kg,地区间比较差异有统计学意义(H=27.871,P<0.05),处理4个月时含氟量分别为(1.82±0.17)、(26.43±12.03)、(39.27±8.09)、(14.27±4.37)、(14.33±1.73)mg/kg,均明显高于相同地区对应的新鲜玉米含氟量(P均<0.05),且处理4个月时,不同观察地区玉米含氟量比较差异有统计学意义(H=42.512,P<0.05).大理市下关,镇雄县以勒、乌峰松林湾、塘房4个观察地区新鲜辣椒含氟量分别为(3.34±1.08)、(3.44±0.55)、(3.47±0.74)、(3.46±0.93)mg/kg,地区间比较差异无统计学意义(F=0.052,P>0.05);处理4个月时含氟量分别为(7.01±1.64)、(226.07±83.69)、(179.36±148.37)、(54.51±34.67)mg/kg,均明显高于相同地区对应的新鲜辣椒含氟量(P均<0.05),且处理4个月时不同观察地区间辣椒含氟量比较差异有统计学意义(H=28.822,P<0.05).结论 云南省燃煤污染型地氟病病区镇雄县玉米、辣椒经农户用燃煤、拌煤黏土烘烤后含氟量明显增高.Abstract: Objective To investigate the com and pepper fluorine in Zhenxiong county of Yunnan province, as well as the change of com and pepper fluorine after baked by coal, clay-mixed with cual for a relatively long-term, in order to provide a scientific basis for reducing fluorine intake. Methods The endemic areas of Yile, Wufeng's Songlinwan, Tangfang and Wufeng's Wugu in Zhenxiong county, and a non-endemic area Xiaguan in Dali city were selected as study sites. Ten samples of fresh corn and pepper were collected in each region, and fluorine was determined using acid leaching/potentiometry freshly and after baking or drying for 10 days or 4 months, respectively. Results The fluorine content of local fresh corn in Xiaguan of Dali city and Yile,Wufeng's Songlinwan, Tangfang, Wufeng's Wugu in Zhenxiong county were (1.31 ± 0.13),(1.65 ± 0.64),(1.92 ±0.37), (2.32 ± 0.49), (1.98 ± 0.66)mg/kg, respectively, and there were statistically significant differences across the regions(H = 27.871, P < 0.05). The fluorine content of corn samples after baking or drying for 4 months were ( 1.82 ± 0.17), (26.43 ± 12.03), (39.27 ± 8.09), ( 14.27 ± 4.37), ( 14.33 ± 1.73)mg/kg, respectively, which were significantly higher than that of the fresh com in the corresponding region(all P < 0.05 ), and there were statistically significant differences across the regions(H = 42.512, P< 0.05). The fluorine content of the local fresh chili were (3.34 ± 1.08), (3.44 ± 0.55), (3.47 ± 0.74), (3.46 ± 0.93)mg/kg, respectively, in the 4 observed places in Xiaguan of Dali city and Yile, Wufeng's Songlinwan, Tangfang in Zhenxiong county, and there were no statistically significant differences across the regions (F = 0.052, P > 0.05 ). The fluorine content of pepper samples after baking or drying for 4 months were (7.01 ± 1.64), (226.07 ± 83.69), (179.36 ± 148.37), (54.51 ± 34.67)mg/kg,respectively, which were significantly higher than that of the fresh pepper in the corresponding region(all P < 0.05 ),and there were statistically significant differences across the regions(H = 28.822, P < 0.05). Conclusion Corn and chili fluorine is significantly increased after baked with coal and clay-mixed with coal by farmers in Zhenxiong county, a coal- burning borne endemic fluorosis area of Yunnan province. 相似文献
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目的:同等条件下简化草乌炮制前处理工艺,以降低劳动强度,缩短工序。方法:以草鸟所含总生物碱和酯型碱含量为监测指标,对草鸟炮制前的切片处理和碾碎处理两种工艺进行比较,为以后者代替前者提供依据。结果:切片处理后烘制草鸟与碾碎颗粒后烘制草鸟的酯型生物碱含量分别为:O.0712%、0.0806%,总生物碱含量分别为:0.819%、0.925%。结论:切片烘制草鸟酯型生物碱和总生物碱含量,均略低于颗粒烘制草乌。虽说明炮制作用对切片略强于颗粒,但两者评价指标均处于标准所允许范围之内。建议草鸟的烘制工艺前处理,可用碾碎代替切片。 相似文献
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烘制麸葛根的实验研究 总被引:3,自引:1,他引:2
以葛根黄酮含量为指标采用正交设计法,对烘制葛根的温度、时间和用麸量三个因素进行了考察,并将最佳方案同生品和麸煨品进行了比较,证明烘法可以有效地代替传统煨法。 相似文献
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不同烘制温度对山楂有机酸含量及胃肠推进功能的影响 总被引:3,自引:0,他引:3
通过对不同炮制温度的山楂制品有机酸的含量测定和对胃肠推进作用的探讨,认为山楂用来消食时,炮制温度最好控制在160~200℃之间。 相似文献
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