正交试验法研究酸牛奶制石决明的炮制工艺

目的:对酸牛奶制石决明的炮制工艺进行优化。方法:采用正交试验法,以酸牛奶用量、煎煮时间、干燥温度、干燥时间为条件,以炮制品中总Ca2+含量、水煎液Ca2+含量、人工胃液Ca2+溶出量为指标,利用原子吸收分光光度法对其分别进行测定,对酸牛奶制石决明的炮制工艺进行了研究。结果:对测定结果分别进行直观分析和方差分析,可知,在酸牛奶炮制石决明的工艺条件中,酸牛奶用量A、干燥时间D对结果会产生主要的影响,而煎煮时间B、干燥温度C对测定Ca2+含量的影响比较小。结论:确定酸牛奶炮制石决明的最佳工艺条件为:石决明与酸牛奶用量(g:g)为1:1,煮制6h,于180℃烘干1h,为酸牛奶制石决明炮制工艺的优化提供了参考。

Process Optimization for Shijueming Concocted by Sour Milk

Objective：Optimize the concocting process of Shijueming by sour milk. Methods：In this thesis, the orthogonal experi- mental design method, four factors, the amount of sour milk （ A）, boiling time （ B ）, drying temperature （C） and drying time （D） were selected, the atomic absorption spectrophotometry was use to determine the Ca2 ＋ content, and the total Ca2 ＋ content, Ca2 ＋ content in decoction and Ca2 ＋ release from artificial gastric juice. Results： The res Lt shows that the amount of sour milk （A） and drying time （D） are the main factors, and boiling time （ B ） and drying temperature （C） affects less for the concocting process. Conclusion： The optimum condition is that Shijueming and sour milk consumption （g： g） 1 ： 1, boil for 6h and dry at 180℃ for 1 h. This study supplies a scientific reference for the optimization of the Mongolian shijueming processing technology.