Processing technics of Rhizoma Dioscoreae stired by wheat bran.
- Author:
Lianju YANG
1
;
Xuefeng FENG
;
Shuyun ZHANG
;
Jingyu YANG
;
Hongjie WANG
;
Xiaoguang GE
;
Fangfang JIA
Author Information
- Publication Type:Journal Article
- MeSH: Allantoin; analysis; Dietary Fiber; analysis; Drug Compounding; methods; Drugs, Chinese Herbal; chemistry; Pinellia; chemistry; Technology, Pharmaceutical
- From: China Journal of Chinese Materia Medica 2009;34(13):1658-1660
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo study the processing technics of prepared slice of Rhizoma Dioscoreae for its industrial production.
METHODThe effect factors, such as stiring temperature (60, 80, 100 degrees C), stiring time (10, 20, 30 min) and the proportion of pieces and wheat bran (100: 5, 100: 10, 100: 15) were evaluated by orthogonal method. The content of allantoin in Rhizoma Dioscoreae was determine by HPLC method.
RESULTThe amount of wheat bran could affect the content of allation significantly, and stiring temperature and stiring time almost had no effect on content of allantoin. The processing technics was tested by industrial produce, according to 11 batches from 4 growing regions. The result showed that the quality of industrial product was stable.
CONCLUSIONThat the amount of wheat bran can affect the quality of Rhizoma Dioscoreae greatly. The determined technics is simple and suitable for prepared slice of Rhizoma Dioscoreae industrival manufacture.
