亳白芷鲜切片加工技术的研究  

Processing Technology Research of Fresh Bozhou Angelica Dahurica Slices

作　　者：朱勇[1] 卜令雷[1] 马灵珍 杨文峰[1] ZHU Yong PU Linglei MA Lingzhen YANG Wenfeng(School of Pharmacy, Bozhou Vocational and Technical College, Bozhou Anhui 236800, Chin)

机构地区：[1]亳州职业技术学院药学院,安徽亳州236800

出　　处：《文山学院学报》2017年第3期15-19,共5页Journal of Wenshan University

摘　　要：目的 :优选亳州地产药材白芷最佳鲜切片工艺,为进一步研究白芷的新型加工工艺积累资料。方法:以白芷传统加工工艺为参考,以水分、浸出物、色泽、欧前胡素和异欧前胡素的总含量为指标,对新采白芷进行鲜切片研究,针对切片时机与干燥方法、切片厚度与干燥时间进行优选,并与传统工艺指标比对。结果 :亳白芷鲜切片最佳工艺是取新产干净鲜白芷,在60℃烘去60%水分,切0.35 cm厚片,60℃热风烘8 h,冷却至室温。Purpose： The paper accumulates new processing techniques for further study of Angelica Dahurica process using fresh cut slice from Bozhou. Method： The timing, drying method, slice thickness and drying time of fresh newly-collected Bozhou Angelica Dahurica slices are optimized by using moisture content, extract, color, total content of Imperatorin and Isoimperatorin as quality indicators. Results： The optimal processing conditions of clean newly-produced Bozhou Angelica Dahurica slices are as follows： removing 60% moisture content at 60 ℃, 0.35 cm slice thickness, heated air drying for 8h at 60 ℃, and cooling to room temperature.

关 键 词：亳白芷 欧前胡素 异欧前胡素 鲜切片 

分 类 号：R282.4[医药卫生—中药学]