蒸制陈皮炮制工艺的研究

Study on Processing Technology of the Steamed Orange Peel

目的：优化蒸制陈皮的最佳炮制工艺。方法：以橙皮苷、挥发油含量为评价指标，选择加水量、闷润时间、蒸制温度、蒸制时间为考察因素，采用正交设计L9（3^4），优选蒸制陈皮的最佳炮制工艺。结果：确立了蒸制陈皮的最佳炮制工艺为：每100kg陈皮加200kg水，室温闷润2h，在70—80℃下蒸制30min。结论：该工艺合理可行。

Objective： To optimize the processing technology of the steamed orange peel. Method： The contents of hesperidin and volatile oil were used as the evaluation indices. The amount of water, soaking time, steaming temperature and steaming time were chosen as the investigated factors by orthogonal design L9 （ 34 ）. Result： The optimal procedure was as the follows ： adding 200 kg water for every 100 kg raw materials, soaking 2h, and steaming 30 min at 70-80 ℃. Conclusion： The optimal processing technology is reasonable.