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目的:研究微波炮制当归大生产的可行性,并利用正交设计等实验设计方法,优化微波炮制工艺。方法:HPLC法。结果:微波炮制当归的最佳工艺为:炮制时间为1分钟,炮制温度为85℃,加酒量为5%。结论:微波技术对当归进行炮制是可行的。
Objective: To study the feasibility of microwave processing of Angelica sinensis large production, and to use orthogonal design and other experimental design methods to optimize microwave processing technology. Method: HPLC method. Results: The optimum conditions of microwave processing Angelica sinensis: processing time of 1 minute, processing temperature of 85 ℃, plus 5% alcohol. Conclusion: Microwave technology is feasible for processing Angelica sinensis.