Optimization of Bran-roasted Processing Technology of Sliced Myristicae Semen by Orthogonal Test
10.3969/j.issn.1005-5304.2016.03.020
- VernacularTitle:正交试验优选麸煨肉豆蔻片的炮制工艺
- Author:
Zimin YUAN
;
Huan LIU
;
Jing WANG
;
Tianzhu JIA
;
Jianfeng CHEN
- Publication Type:Journal Article
- Keywords:
sliced Myristicae Semen;
bran-roasted;
volatile oil;
fatty oil;
total lignans;
orthogonal test
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2016;23(3):74-76
- CountryChina
- Language:Chinese
-
Abstract:
Objective To optimize the processing technology of sliced Myristicae Semen. Methods Roasting temperature, roasting time and the amount of bran were set as factors, and the content of total lignans, volatile oil, fatty oil were set as evaluation indicators. The processing technology of sliced Myristicae Semen was optimized by L9(34) orthogonal test. Results The optimal processing technology was as following: 40 g bran plus 100 g sliced Myristicae Semen, roasting for 20 minutes at 110-120 ℃. Conclusion The process is reasonable and reliable, which can provide references for new processing technology of Myristicae Semen.
