2015Shipin yanjiu yu kaifaRequires access

Development of Flos Pueraria Antialcoholism Solid Beverage

Li Cu

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Abstract

With Flos Pueraria and Pericarpium Citri Reticulatae as raw materials,a plant solid beverage containing total flavonoids was developed. Through orthogonal test,the optimal condition of the Flos Pueraria solid beverage were determined as follows : Medicinal material was soaked 1 hours and eatracted twice by 2 h and 1.5 h,add 10 times and 8 times water. Respectively determined the nature for Flos Pueraria and Pericarpium Citri Reticulatae.The method of ultraviolet spectroscopy was used to determine the content for total flavonoids.The total flavonoids was 2.53 g/100 g in this solid beverage.

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What this paper is about

With Flos Pueraria and Pericarpium Citri Reticulatae as raw materials,a plant solid beverage containing total flavonoids was developed. Through orthogonal test,the optimal condition of the Flos Pueraria solid beverage were determined as follows : Medicinal material was soaked 1 hours and eatracted twice by 2 h and 1.5 h,add 10 times and 8 times water. Respectively determined the nature for Flos Pueraria and Pericarpium Citri Reticulatae.The method of ultraviolet spectroscopy was used to determine the content for total flavonoids.The total flavonoids was 2.53 g/100 g in this solid beverage.

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Available abstract

With Flos Pueraria and Pericarpium Citri Reticulatae as raw materials,a plant solid beverage containing total flavonoids was developed. Through orthogonal test,the optimal condition of the Flos Pueraria solid beverage were determined as follows : Medicinal material was soaked 1 hours and eatracted twice by 2 h and 1.5 h,add 10 times and 8 times water. Respectively determined the nature for Flos Pueraria and Pericarpium Citri Reticulatae.The method of ultraviolet spectroscopy was used to determine the content for total flavonoids.The total flavonoids was 2.53 g/100 g in this solid beverage.

Key concepts: Flos, Pueraria, Chemistry, Raw material, Traditional medicine, Food science, Biochemistry, Antioxidant

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