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【目的】对毛橘红传统产地烫煮工艺的必要性进行探讨,优化并规范毛橘红产地加工工艺。【方法】采用紫外分光光度法和高效液相色谱法分别测定毛橘红中总黄酮和柚皮苷含量,醚提质量法测定毛橘红醚提物含量;以3者含量为考察指标,采用均匀设计法对毛橘红产地加工工艺进行考察、优化。【结果】经过烫煮后烘干的毛橘红的总黄酮和柚皮苷含量较采收后直接烘干的高;优化的烫煮炮制工艺条件为:毛橘红鲜果置80℃水中烫煮1 min,取出稍晾干后于70℃烘焙80 h。【结论】毛橘红传统烫煮加工工艺具有一定的必要性与科学性;优选的毛橘红产地加工工艺可行。
【Objective】 The aim of this study is to discuss the necessity of scalding process of Mao tan Hong traditional producing areas, and to optimize and standardize the processing technology of the producing areas of tangerine. 【Method】 The content of total flavonoids and naringin in Mao orange red was determined by UV spectrophotometry and high performance liquid chromatography respectively. The content of the extract of Mao orange red was determined by the method of ether extraction. The content of three was taken as the investigation index and the uniform design Law on the origin of orange tangerine processing technology inspection, optimization. 【Result】 The results showed that the content of total flavonoids and naringin in the dried tangerine peel after steamed and boiled was higher than that of the direct drying after harvesting. The optimal processing conditions of the red steamed buns were as follows: , Remove a little dry at 70 ℃ baking 80 h. 【Conclusion】 It is necessary and scientific to traditional makgeolli processing technology. The processing technology of maogenghong origin is feasible.