Study on processing technology of deep-fried Atractylodis Rhizoma
10.7501/j.issn.0253-2670.2015.04.012
- Author:
Xiong-Jie SUN
1
Author Information
1. Hubei University of Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Atractylodis Rhizoma;
Deep-fried;
Diarrheal index;
Orthogonal tests;
Processing technology
- From:
Chinese Traditional and Herbal Drugs
2015;46(4):526-529
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To optimize the processing technology for deep-fried Atractylodis Rhizoma. Methods: Taking the contents of tannin and diarrheal index of mice as the indexes, the affecting factors (stir-frying temperature, stir-frying time, and turning frequency) on the processing technology of deep-fried Atractylodis Rhizoma was investigated by L9(34) orthogonal test and multi-index comprehensive weighted mark method. Results: The best deep-fried technology was as following: the processing temperature was 220-230 ℃, turning frequency was 50 times/min, and stir-frying time was 6 min. Conclusion: The processing technology is stable and feasible, and could lay the foundation for the research on the quality of deep-fried Atractylodis Rhizoma.
