摘要
目的探究壁虎的最佳烘制工艺。方法通过正交试验对壁虎烘制的温度、时间、铺药厚度进行研究,采用主成分分析法,以壁虎的外观性状(硬度、黏附性、咀嚼性、颜色)、常规检查项目(水分、水溶性浸出物)和物质基础(蛋白质、多糖、粗脂)为指标,探究壁虎烘制法的最优工艺。结果最终确定的烘制工艺为:取净壁虎,置于30 cm×20 cm的白色搪瓷盘内,铺药厚度为3 cm,烘箱温度为100℃,烘制70 min,取出,晾凉,即得。结论该烘制工艺安全可靠,可为壁虎烘制品的进一步研究提供参考。
Objective To explore the optimal baking process for gecko.Methods The temperature,time,and coating thickness of gecko oven baking were studied with the orthogonal experiment.The principal component were analyzed to explore the optimal baking process from the appearance properties(hardness,adhesion,chewiness,and color),routine inspection items(moisture and water soluble extract)and material basis(proteins,polysaccharides,and crude lipids).Results The optimal baking parameters were as follows:clean gecko was place in a 30 cm×20 cm white enamel dish with coating thickness of 3 cm and oven temperature at 100℃,baking 70 min before cooling.Conclusion This process is safe and reliable,and can provide data support for further research on the fingerprint of gecko baking products.
作者
宋肖桦
张荳
胡慧华
SONG Xiao-hua;ZHANG Dou;HU Hui-hua(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488)
出处
《中南药学》
CAS
2021年第6期1148-1153,共6页
Central South Pharmacy
关键词
壁虎
烘制工艺
正交试验
主成分分析法
gecko
baking process
orthogonal test
principal component analysis
