不同时间微波加热对吴茱萸热熨包温度调控的影响

Effect on Temperature Control of Fructus Evodiae Hot Ironing Package by Microwave Heating with Different Duration

目的:分析不同时间微波加热对吴茱萸热熨包温度调控的影响。方法:准备60个热熨包,吴茱萸+粗盐热熨包(吴茱萸、粗盐各250 g)和吴茱萸热熨包(吴茱萸500 g)各30个,测量其加热1.5 min、2.0 min、2.5 min、3.0 min、3.5 min后即时温度。各热熨包加热3 min后取出,测量其在室温25℃下放置3.0 min、5.0 min和8.0 min后的温度。结果:两组热熨包加热不同时间的即时温度比较,差异有统计学意义(P<0.05)。两组热熨包在放置3.0 min、5.0 min、8.0 min后,降温速度比较,差异有统计学意义(P<0.05)。结论:两组热熨包在微波加热2~3 min后平均温度均在国标范围内。两组热熨包加热3 min后放置3 min内可使用。吴茱萸+粗盐热熨包降温速度较吴茱萸热熨包降温慢。临床可根据不同加热和冷却时间的所测温度结合具体情况灵活应用。

Objective ： To analyze the effect of microwave heating with different durations on the temperature control of Fructus Evo- diae coarse salt hot iron. Method ：60 hot iron bags were prepared, in which there were 30 pieces of Fructus Evodiae salted hot iron package （250 g of Fructus Evodiae plus coarse salt） and 30 pieces of Fructus Evodiae hot iron package （ Fructus Evodiae 500 g）. The instant temperatures after heating them for 1.5 min,2 min,2.5 min,3 min, at 3.5 min were measured. After heating them for 3 min, they wer taken out and the temperature were measured at a temperature of 25 ~C for 3 min,5 min and 8 min respectively. Results：There was a statistically significant difference in the instantaneous temperature between the two groups of hot irons with different durations （ P〈0.05 ）. There was a statistically significant difference in the cooling rate between the two groups of hot iron bags after 3 rain,5 min,and 8 min （P 〈0.05）. Conclusion：The average temperature of the two sets of hot iron bags after micro- wave heating for 2 - 3 min is within the national standard. The two sets of hot iron bags can be used for 3 minutes after heating for 3 minutes. The cooling rate of Fructus Evodiae coarse salt is slower than that of pure Fructus Evodiae hot iron. Fructus Evodiae hot ironing package can be flexibly applied according to the measured temperature of different heating and cooling durations.