鸡内金机械化炮制工艺优选  

Optimization of Mechanization Processing Technology of Gallus gallus domesticus

作　　者：汪岩[1,2] 翟延君[1] 吕国军[2] 马小军[2] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]中国科学院大连化学物理研究所,辽宁大连116023

出　　处：《中国实验方剂学杂志》2013年第4期65-67,共3页Chinese Journal of Experimental Traditional Medical Formulae

摘　　要：目的:将传统人工炒制鸡内金改为机械化炒制,探讨其实施可行性。方法:采用径向截面多点测温法对滚筒内物料温度进行实时监测,优化滚筒结构;以可溶性蛋白质质量分数为指标,选择物料比例、翻炒速度、炒制温度、炒制时间为考察因素,采用L16(45)正交设计优选鸡内金的机械化炒制工艺。结果:最佳机械化炮制工艺为每12.5 g鸡内金加砂量500 g,翻炒速度50 r.min-1,于215℃炒制120 s。结论:机械化炒制鸡内金的炮制品色泽均一、发泡鼓起均匀,可溶性蛋白质质量分数与传统炮制方法比较明显提高,使鸡内金药材制品质量明显提高,为中药材炒制机械化生产提供实验依据。Objective： To investigate feasibility of traditional artificial frying for GaUus gallus domesticus improved to mechanization frying. Method： Roller structure was optimized by monitoring materials temperature in roller with radial section of multi-point temperature measurement method ; With the mass fraction of soluble protein as index, L16 （45） orthogonal design was used to optimize mechanization processing technology with materials proportion, stir-frying speed, frying temperature and time as factors. Result： Optimal mechanization processing technology was as following： ratio of sand-G, gallus domesticus 40：1 （the amount of sand 500 g per 12. 5 g G. gallus domesticus）, stir frying speed 50 r ~ min-1, frying temperature 215 ~C , frying time 120 s. Conclusion： These mechanization processed G. gallus domesticus had uniform color and foam muster, the content of soluble protein was significantly higher than traditional processing, it could significantly improve quality of medicinal products of G. gallus domesticus and provide experimental basis for mechanized frying production of Chinese materia medica.

关 键 词：鸡内金 机械化 传热 炮制工艺 

分 类 号：R283.6[医药卫生—中药学]