Effect of rice varieties on quality of rice-washed water / 中草药

Objective: To study the effect of rice varieties on the quality for preparation of rice-washed water. Methods: The starch contents of rice-washed water were determined by acid hydrolysis-Fehling’s solution titration with the content of starch and rice-washed water characters as indicators. The characters of rice-washed water were determined by ultraviolet visible spectrophotometric method and the adsorption was verified to explore the effect of particle size of japonica rice, indica rice, round glutinous rice, and long glutinous rice on the quality of rice-washed water. Results: The comprehensive evaluation showed that the starch content and the characters of rice-washed water prepared by long glutinous rice fine powder were the highest. Verification test proved that it had the best adsorbability. Conclusion: The rice-washed water can be prepared with the flour of long glutinous rice.

Isothermal adsorption, desorptionand thermodynamic properties of Scutellaria baicalensis pieces / 中国中药杂志

To study the characteristics of adsorption and desorption of Scutellaria baicalensis pieces. On the basic thermodynamic theory, thestatic method was adopted to obtain S. baicalensis pieces' isothermal adsorption and desorption data at 25, 35, 45 ℃, with the water activity between 0.10 and 0.85. Eight moisture models were selected to fit the data and then evaluated to determine the thermodynamic properties of S. baicalensis pieces. The results show that, among the eight adsorption models, Peleg fit the best, in which absolutely-safe and the relatively-safe moisture contents of S. baicalensis pieces were around 9.22% and 13.51% respectively; the net equivalent heat adsorption and desorption and the differential entropy of S. baicalensis pieces were closely related to moisture content, and decrease within crease of water content; when drying the pieces, 12.0% of moisture content can be taken as the drying end; both of adsorption and desorption processes were driven by enthalpy and non-spontaneous. The study on S. baicalensis pieces' isothermal adsorption and desorption rules can help advance studies on adsorption and desorption rules of Chinese herbal pieces, and play a good guiding role in optimizing storage conditions and drying process of Chinese herbal pieces.

Thermodynamic analysis of water adsorption and desorption process of Chinese herbal decoction pieces / 中国中药杂志

Based on the basic theory of thermodynamics, the thermodynamic parameters and related equations in the process of water adsorption and desorption of Chinese herbal decoction pieces were established, and their water absorption and desorption characteristics were analyzed. The physical significance of the thermodynamic parameters, such as differential adsorption enthalpy, differential adsorption entropy, integral adsorption enthalpy, integral adsorption entropy and the free energy of adsorption, were discussed in this paper to provide theoretical basis for the research on the water adsorption and desorption mechanism, optimum drying process parameters, storage conditions and packaging methods of Chinese herbal decoction pieces.

Optimization of preparation process for Jianchang Band processing adjuvant-honey rice chaff by multicriteria orthogonal design / 中草药

Objective: To optimize the best preparation technology for Jianchang Band processing adjuvant-honey rice chaff. Methods With the total flavonoids, ferulic acid, alcohol extracts, water extracts, appearance, and moisture as evaluation indexes, the L9(34) orthogonal design test was used to check the influence on the preparation technology of adjuvant-honey rice chaff by the amount of honey and water, frying time and temperature to determine the optimum preparation process. Results: The best preparation of Jianchang Band honey rice chaff is determined as preparing with 30% of honey in rice chaff, 50% of water in honey, frying for 120 s at 90℃. Conclusion: The optimal preparation process is feasible.

Optimization of processing technology for Atractylodis Macrocephalae Rhizoma fried with honey rice chaff in Jian Chang Bang / 中草药

To optimize the processing technology of Atractylodis Macrocephalae Rhizoma fried with honey rice chaff in Jian Chang Bang. With the contents of atractylenolide I, atractylenolide II, atractylenolide III, atractylone, and alcohol extract as indexes, which were determined by HPLC and alcohol extract method in Pharmacopoeia 2010 edition, L9 (34) orthogonal test was used to determine the best processing technology. The optimum processing technology of Atractylodis Macrocephalae Rhizoma fried with honey rice chaff was as following: the amount of honey rice chaff 50%, frying temperature 200℃, and frying time 5 min. The optimum processing technology is stable and feasible by verification.