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Optimization of Preparation Processing Technique of Kansui Radix Stir-baked with Vinegar by Orthogonal Experiment

Anwei Ding

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Abstract

Objective:To establish the best processing technique of Kansui Radix stir-baked with vinegar.Method: The best processing technique was gained through determining the content of euphol by HPLC as the index,and orthogonal design experiment was used to investigate the factors of vinegar amount,baked time and temperature.Result: The best processing technique was to add 30% vinegar and bake 7 minutes at 260 ℃.Conclusion: This best processing technique is stable,feasible with good repetition.

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What this paper is about

Objective:To establish the best processing technique of Kansui Radix stir-baked with vinegar.Method: The best processing technique was gained through determining the content of euphol by HPLC as the index,and orthogonal design experiment was used to investigate the factors of vinegar amount,baked time and temperature.Result: The best processing technique was to add 30% vinegar and bake 7 minutes at 260 ℃.Conclusion: This best processing technique is stable,feasible with good repetition.

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Available abstract

Objective:To establish the best processing technique of Kansui Radix stir-baked with vinegar.Method: The best processing technique was gained through determining the content of euphol by HPLC as the index,and orthogonal design experiment was used to investigate the factors of vinegar amount,baked time and temperature.Result: The best processing technique was to add 30% vinegar and bake 7 minutes at 260 ℃.Conclusion: This best processing technique is stable,feasible with good repetition.

Key concepts: Radix (gastropod), Mathematics, Biology, Botany

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