多指标综合评分法正交试验优选红芽姜制半夏的炮制工艺

OPTIMIZATION OF PROCESSING TECHNOLOGY FOR HONGYA GINGER PINELIA BY MULTI-INDEX COMPREHENSIVE SCORING METHOD

目的优选红芽姜制半夏的最佳炮制工艺。方法采用L9(3^4)正交试验法,选择红芽姜用量、白矾用量和煮制时间3个因素,以红芽姜制半夏中有机酸含量、6-姜酚含量以及白矾残留量作为考察指标,综合评分法优选红芽姜制半夏炮制工艺。结果红芽姜用量为主要影响因素,白矾用量和炮制时间影响不显著。优选出的红芽姜制半夏最佳炮制工艺为:每100 g净半夏,加入红芽姜30 g,白矾15 g,炮制时间为4 h。结论优选的炮制工艺稳定、可靠,产品质量高,可应用于红芽姜制半夏的实际生产。

Objective:To optimize the processing technology for Hongya ginger Pinellia.Methods:By L9(3^4)orthogonal design method,three factors such as the amount of Hongya ginger,alum dosage and processing time were selected,the content of organic acids,6-gingerol and alum residue in Hongya ginger Pinellia were taken as the indexes to optimize the processing technology.Results:The amount of Hongya ginger was the main affecting factor,the dosage of alum and processing time had no significant effects.The optimum processing technology of Hongya ginger Pinellia was as follows:100 g Pinellia decocted with 30 g Hongya ginger and 15 g alum for 4 hours.Conclusion:The optimum processing technology is stable and reliable.The quality of the product is high.This processing method can be applied to the production of Hongya ginger Pinellia.