摘要
目的比较不同加工方法和不同贮藏时间对木瓜药材水溶性总有机酸含量的影响。方法采用水回流提取、电位滴定法测定木瓜药材中总有机酸的含量。结果水溶性有机酸含量(以苹果酸计)在1.57%～10.46%之间,加工方法和贮藏时间等因素均可影响木瓜药材水溶性总有机酸含量。结论熟晒加工法可使木瓜具有较高的"酸味";生晒或陈放使木瓜药材的"酸味"减弱。
Objective To study the influences of processing methods and storage time on the quality of Chaenomelis Fructus. Methods The content of total water-soluble organic acids in Chaenomelis Fructus were determined by water refluxing extraction and potentiometer titration. Results The content of total water-soluble organic acids was in the range of 1.57%-10.46% （calculated as malic acid）. The factors such as processing methods and storage time could effect the content of the titratable acidity in Chaenomelis Fructus. Conclusion Chaenomelis Fructus had a higher acidity by the processing method of scalding briefly before drying them in sunshine. The acidity would lowered in storage.
出处
《现代中药研究与实践》
CAS
2011年第3期75-76,84,共3页
Research and Practice on Chinese Medicines
关键词
木瓜药材
水溶性总有机酸
电位滴定法
加工方法
贮藏
Chaenomelis Fructuss
water-soluble organic acids
potentiometer titration
processing methods
storage time
