正交试验优化土人参蒸制工艺

Optimization of steaming process of Talinum paniculatum by orthogonal experiment

目的:基于含量测定优选土人参蒸制炮制工艺,明确工艺技术参数。方法:通过正交试验L 9(34),以总多糖、总黄酮、水溶性浸出物、醇溶性浸出物为指标,研究蒸制时间、蒸制火力、切制片型、干燥温度对土人参总多糖、总黄酮和浸出物含量的影响;采用紫外可见分光光度法测定总多糖和总黄酮的含量,优选土人参的最佳炮制工艺。结果:土人参的最佳蒸制工艺为蒸制时间3 h,蒸制火力中火,切制片型薄片,干燥温度90℃。结论:本试验通过对土人参不同蒸制工艺总多糖、总黄酮的含量测定,为土人参的炮制工艺提供参考。

In this study we optimized the steaming process of Talinum Paniculatum based on content determination,and determined the technical parameters.With the contents of total polysaccharides,total flavonoids,water-soluble extract and alcohol-soluble extract as indexes,an L_(9)(3^(4))orthogonal design was used to study the influence of steaming time,heat power,slicing method and drying temperature on the indexes.The contents of total polysaccharides and flavonoids were determined by UV-visible spectrophotometry,and then the best processing technology was determined.The optimum steaming process of Talinum Paniculatum was as follows:steaming at medium power for 3 h,thin slice and dried at 90℃.Through determination of the contents of total polysaccharides and flavonoids in Talinum Paniculatum by different steaming processes,we have provided reference for the processing technology of Talinum Paniculatum.