2012•Zhongguo shiyan fangjixue zazhiRequires access

Optimization of Processing Technology for Artemisia argyi Carbonisatus with Vinegar

周倩, Sun Li-li YU Feng-rui, 于凤蕊, 孙立立, 戴衍朋

Abstract

Objective:To optimize processing technology for Artemisia argyi carbonisatus with vinegar.Method:With coagulation time and hemostasis time of mice,descent rate of total flavonoids and appearance as indexes,L9(34) orthogonal design was used to optimize processing technology with frying temperature,frying time and the amount of spray vinegar as factors.Result:Optimum processing technology was:frying 16 min at 360 ℃ with the amount of spray vinegar 15%.Conclusion:This optimized processing technology was stable and reasonable.

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Key concepts: Food science, Traditional medicine, Mathematics, Chemistry, Medicine