炒焦“火候”指标优选评价焦槟榔炮制工艺  

Study on the optimization of processing technology of scorched areca seed using Chaojiao "huohou" as index

作　　者：艾莉[1] 黎江华[1] 黄永亮[1] 张继良[1] 刘文刚[1] 吴纯洁[1] 

机构地区：[1]成都中医药大学药学院 中药材标准化教育部重点实验室,成都611137

出　　处：《中药与临床》2012年第2期36-38,共3页Pharmacy and Clinics of Chinese Materia Medica

基　　金：槟榔炒制过程物质基础与生物效应动态规律变化研究;国家自然科学基金(编号:30973942)

摘　　要：目的:以炒焦"火候"为评价指标优选焦槟榔的炮制工艺参数。方法:以槟榔为研究对象,采用正交试验法,采用槟榔炒焦"火候"指标(焦槟榔外部颜色ΔE*ab值及内部颜色ΔE*ab值)为考察指标,对升温速度、翻炒速率、炒制时间3个因素进行研究。结果:最佳炮制工艺为:A3B2C2。即取净槟榔,置热锅中用武火炒制,以29.50℃·min-1的升温速度,高速(80次/分钟)翻转,炒制8分钟。结论:该研究试验结果可靠,以优化工艺制备的焦槟榔颜色均匀,炒制时间短,有利于质量控制。Objective: To optimize the processing technology parameters of scorched areca seed using Chaojiao 'huohou' as index. Method: With areca seed as the research object, Chaojiao 'huohou' (△E*ab value of external and internal color of scorched areca seed) was investigated as index using orthogonal experiment. The three factors of heating rate, stirring rate and stir-frying time were investigated. Result: The best processing technology was as follows: A3B2C2. The areca seed was stir-fried in heated pot by Wu Huo. The heating rate was 29.50 ℃﹒min-1. The high-speed stirring rate was 80 times﹒min-1. And the stir-frying time was 8 minutes. Conclusion: The result of this experiment is reliable. The color of scorched areca seed prepared by the optimized process is uniform. Stir-frying time is short. So it is proper for the quality control.

关 键 词：槟榔 正交试验 颜色 中药炮制 

分 类 号：R283.3[医药卫生—中药学]