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
1992;0(03):-
- 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 L9(34),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 ?C 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.
