摘要
目的研究炮制辅料黑豆汁的最佳制备工艺。方法通过使用正交试验设计,考察黑豆加水量、煮制时间、煮制次数3个变量对黑豆汁中蛋白质、总黄酮和浸出物3个指标的影响。采用多因素综合加权评分法,筛选黑豆汁最佳制备工艺。结果黑豆汁最佳制备工艺条件为:加入8倍量水,每次煮制时间3h,煮制次数为2次。结论该工艺与《中国药典》黑豆汁制法较为接近,总黄酮、浸出物和蛋白质含量测定结果稳定可靠,优选工艺条件能较好的保证辅料黑豆汁的质量。
Objective To investigate the optimal preparation process of black bean juice for the preparation of the concoction supplement. Methods By using an orthogonal experimental design,the effects of the amount of water added to black beans,the cooking time and the number of cooking times on the three indicators of protein,total flavonoids and the content of leachate in black bean juice were investigated. A comprehensive multi-factor weighted score was used to screen the best preparation process of black bean juice. Results The best preparation process conditions for black bean juice:adding 8 times the amount of water,cooking time of 3 h each time,and cooking times of 2 times. Conclusion The process is closer to the Chinese Pharmacopoeia black bean juice preparation method,the results of total flavonoids,extractum and protein content determination are stable and reliable,and the preferred process conditions can better ensure the quality of the auxiliary black bean juice.
作者
李兰清
许海樱
谭春梅
王婷
刘先琼
LI Lanqing;XU Haiying;TAN Chunmei;WANG Ting;LIU Xianqiong(College of Pharmacy,Hubei University of Chinese Medicine/Engineering Research Center of Traditional Chinese Medicine Processing,Wuhan 430065)
出处
《湖北中医药大学学报》
2021年第6期43-46,共4页
Journal of Hubei University of Chinese Medicine
基金
国家重点研发计划项目(项目编号:2018YFC1707006)。
关键词
黑豆汁
制备工艺
正交实验设计
综合评分
black bean juice
preparation technology
orthogonal experiment design
comprehensive score
