炮制工艺对槟榔中鞣酸含量的影响

Effects of different Processing Technology on the Tannic A cid Content of Semen Arecae

本文研究了槟榔炮制前后鞣酸含量的变化 ,用干酪素法对槟榔不同工艺炮制品中的鞣酸进行了含量测定 ,结果表明炮制工艺确对鞣酸的含量有一定程度的影响 ,加热温度 ,时间适中 ,可以升高其含量 。

The content difference of tannic acid of process ed and unprocessed Semen Arecae was researched in this article. The contents of tannic acid of different processing samples of Semen Arecae were determi ned with casein and the result s showed that different processing technology can affect the tannic acid content in some degree: improving temperature and due timing can make the content go up , vice versa.