Preferential Optimization of black Douzhi stew cooked up process Polygonum multiflorum.docVIP

 PAGE \* MERGEFORMAT 17 Preferential Optimization of black Douzhi stew cooked up process Polygonum multiflorum Author: Tian Hong, Li-Yan Zhang, Yang Yuqin, Li Jian, Lan-nan 【Key Words】 Polygonum multiflorum;,, cooked;,, orthogonal experimental design;,, comprehensive score Abstract: Objective To optimize the black Douzhi stew fleece-flower root processing technology. Methods stilbene glucoside in Polygonum multiflorum, polysaccharide, emodin as an indicator, using orthogonal design optimization of an integrated scoring Douzhi stewed black fleece-flower root process. The results obtained optimization process for the stew 36 h, dry and 9 h, drying temperature 80 ℃. A reasonable conclusion the optimized stability of the processing technology. Keywords:: Polygonum multiflorum; processing; orthogonal experimental design; comprehensive score AbstractObjectiveTo optimize the technologies of processing in Heshouwu braised. MethodsThe preparation was optimized by using orthogonal design which took the contents of polysaccharides, 2.3.5.4 ‘four hydroxy tow cinnamic-2-oD-glycosides, emodin in Heshouwu.ResultsThe optimized processing braising for 36 hours, drying 9 hours at 80 ℃ were the fairest for all the products.ConclusionIt is successful to prepare on Heshouwu braised using the optimized technologies of processing. Keywords:Heshouwu; Processing; Orthogonal design process; Colligation score Polygonum multiflorum Thunb Polygonum multiflorum Thunb.’s Dry roots. Health and character level, taste bitter, micro-Gan, functional Sheng Jin Runzao, detoxification Sanjie; products of variable temperature, taste change Gan, a supplement liver and kidney, essence and blood, strong bones and muscles, Ukraine refund the role. Multi-use system of clinical medicine Polygonum multiflorum. Polygonum multiflorum main containing anthraquinone, stilbene glycoside, lecithin, sugar and other ingredients. Anthraquinone with diarrhea effect; two s