Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test.
- Author:
Dianhua SHI
1
;
Benzheng SU
;
Lili SUN
;
Jun ZHANG
;
Yongsheng QU
Author Information
- Publication Type:Journal Article
- MeSH: Acetic Acid; chemistry; Chemistry, Pharmaceutical; instrumentation; methods; Curcuma; chemistry; Drugs, Chinese Herbal; chemistry
- From: China Journal of Chinese Materia Medica 2011;36(10):1291-1294
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo optimize the stir-baking with vinegar technology for Curcumae Radix.
METHODThe intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated.
RESULTThe optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min.
CONCLUSIONThe optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.
