| 无花果的炮制工艺研究 |
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| 引用本文： | 周萍,田源红,杨玉琴,张英,王午菊.无花果的炮制工艺研究[J].贵州农业科学,2009,37(11). |
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| 作者姓名： | 周萍 田源红 杨玉琴 张英 王午菊 |
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| 作者单位： | 贵阳中医学院,药学系,贵州,贵阳,550002 |
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| 基金项目： | 贵州省科学技术厅"无花果的炮制工艺及标准化研究" |
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| 摘 要： | 用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺.结果表明:炮制工艺中加水量、炮制时间和干燥温度对试验结果无显著性影响.加工方法为切开、烘干最佳.无花果的最佳炮制工艺为:燀水量为5倍,燀时间5 min,切开,保留果皮、种子、果柄,80℃烘干.
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| 关 键 词： | 无花果 炮制 水溶性糖 还原性糖 多糖 |
Study on Processing Technology of Ficus carica |
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| ZHOU Ping,TIAN Yuan-hong,YANG Yu-qin,ZHANG Ying,WANG Wu-ju.Study on Processing Technology of Ficus carica[J].Guizhou Agricultural Sciences,2009,37(11). |
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| Authors: | ZHOU Ping TIAN Yuan-hong YANG Yu-qin ZHANG Ying WANG Wu-ju |
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| Institution: | ZHOU Ping,TIAN Yuan-hong*,YANG Yu-qin,ZHANG Ying,WANG Wu-ju(Guiyang College of Traditional Chinese Medicine,Guiyang,Guizhou 550002,China) |
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| Abstract: | The optimum processing technology of Ficus carica. was optimized by determining its content of water-soluble sugar, reducing sugar and polysaccharide. The results showed that the water quantity, time and dry temperature during its scalding processing had no significant effect on polysaccharide content of Ficus carica fruits and the optimum processing technology includes Scalding in boiling water with 5 times that of boiling for 5 min and then cut Ficus carica L fruits with peel、seeds and drying at 80℃. |
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| Keywords: | Ficus carica processing water-soluble sugar reducing sugar polysaccharide |
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