正交试验法优选郁金的醋制工艺

Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test

目的:优选郁金最佳醋制工艺。方法:以内在质量(姜黄素含量)和传统外观质量为指标,采用L9(34)正交试验,对闷润时间、炒制温度、炒制时间3个因素进行考察。结果:优选的最佳醋制工艺为取净郁金片,加10%的醋,拌匀,闷润10 min,130℃炒制10 min。结论:优选得到的郁金醋制工艺合理可行,可用于指导醋郁金的规范化生产。

Objective： To optimize the stir-baking with vinegar technology for Curcumae Radix.Method： The intrinsic quality（the content of Curcumin） and traditional outward appearance were chosen as indexes.The best technology was determined by orthogonal test L9（34）.The factors of the moistening time,stir-baking temperature and stir-baking time were investigated.Result： The optimal technology was as follows： the quantity of vinegar was 10%,the moistening time was 10 min,the stir-baking temperature was 130 ℃ and the stir-baking time was 10 min.Conclusion： The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable,which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.