正交实验法优选醋南五味子的工艺研究

Optimization of Processing Technology of Vinegar Prepared SouthWuweizi by Orthogonal Test

优选醋南五味子的最优工艺,为南五味子的炮制提供参考。以外观性状及五味子酯甲为综合评价指标,采用正交实验法考察醋的用量,蒸制加工时间,闷润透心时间,优选南五味子醋制的加工工艺。醋南五味子的最佳工艺为:取净南五味子2 kg,用20%醋拌匀,闷润1 h,置于蒸药锅中蒸制7 h,取出,60℃干燥。优选出的南五味子醋制加工工艺可控稳定。

The best technology of vinegar prepared south Wuweizi was optimized and a reference for processing and preparing of south Wuweizi was provided.The orthogonal test was used to investigate the effects of the dosage of vinegar,steaming time and soaking time,and appearance and schisantherin were used as comprehensive evaluation index to optimize processing technology of vinegar prepared south Wuweizi.The best process for vinegar prepared south Wuweizi was as follows:taking raw south Wuweizi,with 20%vinegar and mixing well,soaking for 1 h,putting in steaming vessel steaming 7 h,dislodgment,drying at 60℃.The optimized vinegar prepared south Wuweizi processing technology is controllable and stable。