Optimization of the honey-fried processing for Radix et Rhizoma Glycyrrhizae by orthogonal design
- VernacularTitle:正交试验法优选甘草最佳蜜炙工艺
- Author:
Qian ZHOU
;
Tai ZHANG
;
Dianhua SHI
;
Lili SUN
- Publication Type:Journal Article
- Keywords:
Radix et Rhizoma Glycyrrhizae;
processing technology;
orthogonal design
- From:
Chinese Traditional Patent Medicine
2010;(3):447-450
- CountryChina
- Language:Chinese
-
Abstract:
AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L_9(3~4),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ℃ and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%)and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.
