Optimize the Processing Technology of Fructus Ligustri Lucidi by Orthogonal Design
Objective: To optimize the processing technology of Fructus Ligustri Lucidi. Methods: According to the content of Oleanolic Acid and Specnuezhenide and by orthogonal design to study the effects of the three key factors-soaking time (A), wine content (B) and steaming time (C) -on the product quality in the steamed technology of Fructus Ligustri Lucidi,so as to optimize the technical parameters of steamed Fructus Ligustri Lucidi. Results:Steaming time (C) and wine content (B) are the key factors in the processing of Fructus Ligustri Lucidi, but soaking time ( A) has no significant effect. The sequence is as follows: C > B > A. Conclusion:The steaming method and processing technology of Fructus Ligustri Lucidi is C3B2A,: take clean Fructus Ligustri Lucidi and mix it with rice wine weighing 20% of Fructus Ligustri Lucidi; with or without soaking steaming or stewing 8h,and then take it out and dry.
NETL
NSTL
万方数据
维普
