Optimal "Huohou" of fermentation process of Jianqu Leaven / 中成药

AIM To analyze the optimal "Huohou" (fermentation time and temperature) of fermentation process of Jianqu Leaven [fermentation product composed of medicinal materials (Artemisiae annuae Herba,Menthae haplocalycis Herba,Angelicae dahuricae Radix,etc.),wheat bran and flour).METHODS The colors and odors of twelve batches of samples during fermentation process were detected by machine vision and electronic nose technologies,respectively.The contents of total sugar and total protein,together with activities of amylase,protease and lipase,were determined to analyze constituent changes.RESULTS The content of total sugar was significantly decreased,but that of total protein was slightly increased,and the activities of three enzymes were increased to different degrees.At temperature of 28-30 ℃ and relative humidity of 70％-80％,the optimal fermentation terminal point of Jianqu Leaven was 30-36 h.CONCLUSION The Jianqu Leaven obtained by this fermentation method is totally covered with white mould,and has wine flavor,which meets the requirement of traditional processing.

Quality Evaluation and New Technologies about Process Quality Control of Chinese Herbal Pieces / 世界科学技术-中医药现代化

Because of the relationship between the quality and the processing technology of Chinese herbal pieces was very close, we proposed concerning the problems of Chinese herbal pieces characters and processing experi-ence. Then, we made use of intelligent sensory technique to objectively express the characters of Chinese Herbal pieces, and explored to set the methods and models about evaluating the quality of Chinese herbal pieces of appear-ance characters and internal quality. To realize the expression of experience terms such as huoli and huohou in the process of Chinese herbal pieces objectively, we adopted on-line infrared temperature measurement and biologi-cal evaluation technologies, and established new technologies and methods of Chinese herbal pieces process quality control in the process.We established a workable monitoring technology, which could not only achieve the controlla-bility and stability of processing quality, also ensured the safety and effectiveness of Chinese herbal pieces.

Discriminating processed betel nut's degree of stir-frying and quantizing empirical index based on color difference meter and electronic nose fingerprint analyzer / 中国中药杂志

<p><b>OBJECTIVE</b>The color difference meter and electronic nose fingerprint analyzer were introduced to discriminate processed betel nut's different huohou and quantize empirical index during the processing of Chinese medicine.</p><p><b>METHOD</b>By collecting the color's and the smell's characteristic parameters of betel nut and its processed products to set up huohou's math discrimination modules and 90% reference value scale.</p><p><b>RESULT</b>We set up a huohou's math discrimination module and 90% reference value range base on L a*b*, which discrimination coincidence was 100% and 90% reference value range respectively was Shengpin: L* (50.07-55.03), a* (4.136-6.906), b* (6.65-8.82); Chaopin: L* (43.874-47.998), a* (3.816-6.732), b* (3.786-6.558); Jiaopin: L* (38.744-40.616), a* (1.11-3.01), b* (-1.434-0.538). At the same time, we set up a huohou's math discrimination module base on smell's characteristic parameters too.</p><p><b>CONCLUSION</b>The betel nut and its processed products' color and smell measurement based on the color difference meter and electronic nose fingerprint analyzer may be feasible, and provides a reference to better study on traditional Chinese medicine theory.</p>