天麻药酒的浸泡工艺及其抗血凝作用  

Technics of steeping of gastrodia elate blume medicinal wine and its effects of anticoagulation

作　　者：丁诚实[1] 

机构地区：[1]枣庄学院生命科学系,枣庄277160

出　　处：《食品工程》2009年第2期29-31,共3页Food Engineering

摘　　要：研究天麻药酒的最佳浸泡工艺及其对人血浆凝血系统的影响。以药酒中天麻素的含量为指标,采用正交试验考察药酒的最佳浸泡条件;利用试剂盒检测药酒对人血浆凝血酶时间(TT)、凝血酶原时间(PT)、活化部分凝血活酶时间(APTT)的影响。结果表明:天麻药酒的最佳浸泡条件为:37℃,酒精体积分数38%的白酒浸泡35d;天麻药酒具有显著的抗血凝作用。To study the techniques of steeping of Gastrodia elate Blume medicinal wine and its effects on the blood agglutination system. The index was the content of gastrodin in the medicinal wine, and the best techniques of steeping of Gastrodia elate Blume medicinal wine were studied by orthogonal design. The influence of the medicinal wine on activated partial thromboplastin time （APTT）,prothrombin time （PT）, and thrombin time （TT） were measured by reagent boxes. Results indicated that the best conditions of steeping were 37 ℃, 35 d and 38% wine. The medicinal wine had the significant effect of anticoagulation. Gastrodia elate Blume medicinal wine has extensive applied prospect.

关 键 词：天麻药酒 天麻素 正交设计 浸泡条件 抗血凝 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS262.91[轻工技术与工程—食品科学与工程]