不同炮炙方法对黄瓜籽中钙离子溶出量的影响  

Effect of Different Stir-Frying Processes on Dissolution of Calcium Ion from Cucumber Seed

作　　者：兰晨铭 王春兰[1] 

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《黑龙江农业科学》2016年第12期97-98,共2页Heilongjiang Agricultural Sciences

基　　金：吉林农业科技学院大学生科技创新资助项目(吉农院合字[2016]第007号)

摘　　要：为优化黄瓜籽的炮炙方法,在炒黄、炒焦、炒炭条件下,将每个样品各分为籽、粉两个规格,采用超声波提取法,原子分光光度法测定黄瓜籽中钙离子含量。结果表明:在炒炭黄瓜籽粉中,Ca^+溶出量最多,为3.106%,炒黄的黄瓜籽粉中Ca^+溶出量最少,为0.838%。即炒炭炮炙可使黄瓜籽粉中Ca^+溶出量最多。In order to optimize processing method of cucumber seed powder,the effect of different stirfrying processes of cucumber seed on the dissolved quantity of calcium ion was investigated,cucumber seed and cucumber seed powder were stirfried to yellow,brown and charcoal,respectively,before ultrasonic wave extraction was carried out.The calcium ion content was analyzed by atomic absorption spectrophotometer （AAS）.The results showed that the dissolved quantity of calcium ion was the highest for the cucumber seed powder stirfried to charcoal,which was 3.106%; and the dissolved quantity was the least for the cucumber seed powder stirfried to yellow,which was 0.838%.It was concluded that stirfrying to charcoal could increase the dissolved quantity of calcium ion from cucumber seed powder.

关 键 词：黄瓜籽 炮炙 钙离子 原子分光光度法 

分 类 号：R283[医药卫生—中药学]