正交法对烘制甘草条件的研究

Study on Cured Condition of Glycyrrhiza by Orthogonal Design

摘要: 本文以50%乙醇的甘草提取液中甘草酸含量为指标,用正交设计法对烘制甘草品进行比较。经数据统计处理,结果证明:烘制100 kg甘草,用30 kg炼蜜;70℃温度;烘制1 hr为最佳。

Abstract: Glycyrrhizin acid is extracted from glycyrrhiza by 50% alcohol and is regarded as quantitative analysis index in the test. Contents of glycyrrhizin acid are compared by orthogonal design. The result indicates: it is the best condition that 100 kilogram gl