Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test / 中国中药杂志
China Journal of Chinese Materia Medica
;
(24): 1291-1294, 2011.
Article
in Chinese
| WPRIM
| ID: wpr-252924
ABSTRACT
<p><b>OBJECTIVE</b>To optimize the stir-baking with vinegar technology for Curcumae Radix.</p><p><b>METHOD</b>The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated.</p><p><b>RESULT</b>The optimal technology was as follows the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min.</p><p><b>CONCLUSION</b>The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.</p>
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Drugs, Chinese Herbal
/
Chemistry
/
Chemistry, Pharmaceutical
/
Acetic Acid
/
Curcuma
/
Methods
Language:
Chinese
Journal:
China Journal of Chinese Materia Medica
Year:
2011
Type:
Article
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