| 王志敏,陈乐,王小青.栀子超微速溶饮片的工艺优化[J].实用中西医结合临床,2016,16(9): |
| 栀子超微速溶饮片的工艺优化 |
| Study on the Technology of Fructus Gardeniae Ultra Instant Pieces |
| 投稿时间：2016-08-12 修订日期：2016-09-14 |
| DOI： |
| 中文关键词: 冷冻 微波灭菌 超微粉碎 传统工艺 栀子超微速溶饮片 |
| 英文关键词: Refrigeration technology microwave sterilization ultramicro pulverization technology The traditional process technology Fructus Gardeniae Ultra instant pieces |
| 基金项目: |
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| 摘要点击次数: 632 |
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| 中文摘要: |
| 目的:对栀子超微速溶饮片新工艺(冷冻 微波灭菌 超微粉碎)大生产技术参数进行优化。方法:采用新工艺(冷冻 微波灭菌 超微粉碎)与传统工艺比较,观察薄层鉴别、有效成分及药粉得率的变化。结果:新工艺与传统工艺相比较,饮片中薄层鉴别效果更明显,有效成分含量高出6%以上,药粉得率高出10%左右。结论:工艺创新可行,可减少有效成分的流失,提高产品得率。 |
| 英文摘要: |
| Objective: Optimization of new technology of fructus gardeniae superfine instant pieces (refrigeration technology microwave sterilization ultramicro pulverization technology) production technology parameters. Methods: The adoption of new technology (refrigeration technology microwave sterilization ultramicro pulverization technology) and compared with the traditional process technology, to observe the changes of TLC, effective components and powder rate. Results: The new technology and traditional technology in comparison, thin layer identification in pieces of the more obvious effect, high effective component content was higher than 6%, the high rate of about 10% powder. Conclusion: Technology innovation is feasible, and can reduce the loss of active ingredients, improve product yield. |
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