炮制对山楂中有机酸含量的影响

Effects of processing on the content of organic acids in different processed products of hawthorn

探讨炮制对山楂中有机酸含量的影响.利用酸碱中和滴定法对山楂生品、炮制品及烘制品进行有机酸含量的测定.实验证实,炮制对山楂中有机酸含量影响较大,炮制时间越长,温度越高,山楂中有机酸含量越低.170℃,80 min炮制品中有机酸百分含量为5.5%,比生品下降33.1%.

The effect of processing on the content of organic acids in the different processed products of hawthorn was studied in this paper. The processing temperature and time were controlled by oven;the experiment process was standard and controllable. The content of organic acid in the crude hawthorn, three kinds of different processed products and fried products were determined by acid-base titration. It was proved by the experiments that processing had great influence on the content of organic acid in hawthorn, The content of organic acids in hawthorn got lower while the long time and high temperature. The content of organic acids in 170℃, 80min processed products is 5.5% ,come down 33.1% than crude Fructus Crataegi.