微波炮制苦杏仁的正交试验研究

ORTHOGONAL TEST ON BITTER ALMOND PROCESSING WITH MICROWAVE

目的优选微波法炮制苦杏仁的工艺参数。方法以苦杏仁苷含量为指标,采用正交实验法对微波炮制苦杏仁的工艺进行优选,并将优选后的微波炮制品与传统燀制品比较?峁∥⒉ㄅ谥瓶嘈尤?的最佳工艺是A2B3C1,即火力为中火,加热时间为4min,药物载重量为100g。优选后的微波炮制品与传统燀制品比较,均可使苦杏仁苷含量降低,但微波炮制品仅降低5%,而传统燀制品、燀炒品则分别降低了20%和45%。结论采用微波技术炮制苦杏仁工艺条件可控,苦杏仁苷含量流失较传统燀制法少,且操作简便,工艺可控,值得进一步研究和推广应用。

Objective To optimize the parameters of microwave processing bitter almond. Methods Taking amygdalin content as indicators, use orthogonal test to optimize microwave processing of bitter almond, and compare with the traditional processed products. Results Microwave processing of bitter almonds, the best process is A2B3C1, that fire was in the fire, beating time of 4min, and Drug loading capacity of 100 g. Optimization of microwave processing compared with the traditional processed products, can be reduced the levels of amygdalin, but themicrowave processed only reduced by 5%, while the traditional processed products, processed fried items were reduced by 20% and 45%. Conclusion When use microwave technology to process the bitter almond, the processing condition can be controlled, the loss of amygdalin content is less than the traditional processing method, and operation is simple, so it deserves further study and application.