2011•Liaoning zhongyi zazhiRequires access
Optimize the Processing Technology of Fructus Ligustri Lucidi by Orthogonal Design
XU Hua-ling
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Abstract
Objective:To optimize the processing technology of Fructus Ligustri Lucidi.Methods:According to the content of Oleanolic Acid and Specnuezhenide and by orthogonal design to study the effects of the three key factors—soaking time(A),wine content(B) and steaming time(C) —on the product quality in the steamed technology of Fructus Ligustri Lucidi,so as to optimize the technical parameters of steamed Fructus Ligustri Lucidi.Results:Steaming time(C) and wine content(B) are the key factors in the processing of Fructus Ligustri Lucidi,but soaking time(A) has no significant effect.The sequence is as follows: CBA.Conclusion:The steaming method and processing technology of Fructus Ligustri Lucidi is C3B2A1: take clean Fructus Ligustri Lucidi and mix it with rice wine weighing 20% of Fructus Ligustri Lucidi;with or without soaking steaming or stewing 8h,and then take it out and dry.