正交试验法优选黄精加压酒蒸工艺研究

Optimization of Pressurized Wine-steaming Process for Rhizoma Polygonati by Orthogonal Test

目的优选黄精加压酒蒸的最佳工艺。方法以外观性状和黄精多糖为指标,采用正交试验法考察蒸制时间、蒸制温度、加酒量、蒸制次数4个因素,优选黄精的炮制工艺。结果黄精加压酒蒸最佳工艺为黄精100g,10%黄酒闷润,120℃高压蒸60min,取出,切3mm厚片,干燥。结论优选得到的黄精炮制工艺稳定,可为黄精饮片的工业化生产提供参考依据。

Objective To optimize the pressurized wine-steaming process for Rhizoma Polygonati. Methods The orthogonal test was used to investigate the effects of steaming time, steaming temperature, wine volume, and steaming times on the appearance and polysaecharides, and the steaming process was optimized accordingly. Results The optimal pressurized wine-steaming process for Rhizoma Polygonati was as follows： Rhizoma Polygonati （100 g） was subjected to covered moistening with 10% yellow wine and high-pressure steaming at 120 ℃ for 60 rain and was then taken out, cut into 3 mm thick slices, and dried. Conclusion The optimized pressurized wine-steaming process is feasible and reliable and provides guidance for the industrial production of Rhizoma Polygonati decoction pieces.