Optimization of the Processing Technique of Rhizoma Curcumae from Guangxi by Orthogonal Design

Objective To optimize the processing technique of Rhizoma Curcumae from Guangxi.MethodsL9(34)orthogonal experimental design table was adopted with 3 factors(dosage of vinegar,pocessing temperature,pocessing time)and 3 levels,and the contents of volatile oil and curcumin in different processed Rhizoma Curcumae from Guangxi were determined.ResultsThe optimal processed technique was A3B2C1,namely,the sample was soaked with rice vinegar 20 ml,moisted for 80min,then dried at 90℃ for 30min.ConclusionThe dosage of rice vinegar,processing time,processing temperature are the main factors which affect the quality of processed Rhizoma 0Curcumae from Guangxi.