摘要
用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺。结果表明:炮制工艺中加水量、炮制时间和干燥温度对试验结果无显著性影响。加工方法为切开、烘干最佳。无花果的最佳炮制工艺为:燀水量为5倍,燀时间5 min,切开,保留果皮、种子、果柄,80℃烘干。
The optimum processing technology of Ficus carica, was optimized by determining its content of water-soluble sugar, reducing sugar and polysaccharide. The results showed that the water quantity, time and dry temperature during its scalding processing had no significant effect on polysaccharide content of Ficus carica fruits and the optimum processing technology includes Scalding in boiling water with 5 times that of boiling for 5min and then cut Ficus carica L fruits with peel,seeds and drying at 80℃.
出处
《贵州农业科学》
CAS
北大核心
2009年第11期175-177,共3页
Guizhou Agricultural Sciences
基金
贵州省科学技术厅"无花果的炮制工艺及标准化研究"[黔科合J字(2007)2137]
关键词
无花果
炮制
水溶性糖
还原性糖
多糖
Ficus carica
processing
water-soluble sugar
reducing sugar
polysaccharide
