包装对蜜炙百合质量的影响

Effect of Package upon Quality of Honey-Fried Bulbus Lilii

目的:考察不同包装材料对百合质量的影响。方法:将蜜炙百合饮片分别用聚乙烯塑袋包装、真空复合包装和纸塑包装,置温度(40±2)℃,相对湿度75%±5%的条件下保存3个月,比较饮片中豆甾醇、微生物和水分的变化情况。结果:各包装饮片的豆甾醇的含量基本无变化,聚乙烯塑袋包装的饮片微生物和水分均远高于真空复合包装和纸塑包装。结论:真空复合包装和纸塑包装比聚乙烯塑袋包装更能保证蜜炙百合饮片的质量。

Objective： To determine the effect of package upon quality of honey-fried Bulbus Lilii. Methods： Being packed in polyethylene bag, vacuum bag and paper-plastic bag, honey-fried Bulbus Lilii was stored for three months on the condition that the temperature was （40±2）℃ and humidity was 75%±5%. The change of stigmasterol, microbe and water content were examined in these different packed Bullus Lilii. Results： The contents of stigmasterol were much the same in three kinds of package, but the contents of microbe and water in polyethylene package increased more rapidly than those in vacuum package and paper-plastic package. Conclusion： Vacuum package and paper-plastic package are better than polyethylene package in avouching for the quality of honey-fried Bulbus Lilii.