Study on Processing Technology of Wine Gansu Salvia / 中国中医药信息杂志
Chinese Journal of Information on Traditional Chinese Medicine
;
(12)2006.
Artigo
em Chinês
| WPRIM
| ID: wpr-580910
ABSTRACT
Objective With fat-soluble ingredients and water-soluble components as indicators,to investigate the processing technology of wine Gansu Salvia by orthogonal test.Method With fat-soluble ingredients and water-soluble components determined by HPLC,the processing technology of wine Gansu Salvia was optimized by orthogonal test.Result The transfer rate of fat-soluble ingredients with water extraction was 2.4%,with little significance,while it had a significant impact on salvianolic acid B.The best process condition was 10% yellow rice wine,added 20% wine,fried in 80 ℃ for 4 min.Conclusion It was reasonable to choose the best process condition for wine Gansu Salvia.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Chinês
Revista:
Chinese Journal of Information on Traditional Chinese Medicine
Ano de publicação:
2006
Tipo de documento:
Artigo
Similares
MEDLINE
...
LILACS
LIS