含水量与包装方法对大黄品质的影响

Effect of Moisture Content and Packaging Method on Quality of Rhubarb

通过观察比较不同含水量和包装方法下大黄的外观及品质变化，探寻一种经济实用的大黄包装储藏方法。结果表明，大黄最佳包装条件为含水量16%～18%时采用抽真空包装。该条件下大黄未发生霉变，质量损耗为2.79 g；蒽醌含量可达1.89%，浸出物含量可达31.50%。

The change of the appearance and quality of Rhubarb on different water content and packing conditions were observed in order to searching for an economical and practical packaging storage method. The results showed that when water content reach in 16%~18%, using vacuum packing is the optimal packing method to Rhubarb. In this condition, it did not go moldy, the qualitye reduce 2.79 g, anthraquinone content reaches 1.89%, and extract content reaches 31.50%.