微波炮制酒制牛蒡子的工艺研究

Microwave processing technology research of wine-processed Fructus Arctii

目的优选酒制牛蒡子的微波炮制工艺。方法采用正交试验,以牛蒡子苷和牛蒡子苷元总含量为评价指标,确定最佳微波炮制工艺,总含量测定用高效液相色谱法。结果牛蒡子的最佳炮制工艺为:黄酒用量10%,闷润时间,微波强度80%,微波时间3 min。结论该法简便可行,易于控制,可作为牛蒡子炮制的新方法。

Objective To optimize the microwave processing technology of wine-processed Fructus Arctii.Methods The total contents of Arctiin and Arctigenin were determined by HPLC,which was used as an evaluation index to opti mize the microwave processing technology by orthogonal design.Results The best processing technology of Fructus Arctii was described as follows： using 10% yellow wine,moistening for 90 min,and processing for 3 min under 80% microwave heating power strength.Conclusion The method is so simple,practicable and easy to control that it can be used as a new processing method for Fructus Arctii.