黑豆汁的制备工艺及质量控制指标的研究.pdfVIP

山地农业生物学报　 35(5):0083~0088,2016 Journal of Mountain Agriculture and Biology 黑豆汁的制备工艺及质量控制指标的研究 1 1 3 4 1,2∗ 黄　 倩 ,廖　 力 ,陈胜利 ,廖光星 ,林　 冰 ( 1.贵州大学 药学院,贵州 贵阳550025;2.贵州省药食同源植物资源开发工程技术研究中心,贵州 贵阳 550025;3. 贵州七合生物科技有限公司,贵州 贵阳550081;4.湄潭七合种植专业合作社,贵州 湄潭 564100) 摘　 要:为了确定黑豆汁的制备工艺,以不同制备工艺的黑豆汁炮制的何首乌质量及黑豆汁中总黄酮含量为指 标,采用综合评分法,考察黑豆汁提取时间、加水量对指标的影响。 结果表明,最佳制备条件为:提取时间4 h,加 水12倍量。 优选的工艺条件制备的黑豆汁总黄酮含量及综合评分高,该工艺条件可行。 总黄酮应可作为何首乌 炮制过程中黑豆汁制备的质量指标之一。 关键词:黑豆汁;何首乌;制备工艺;综合评分 + 中图分类号:S682．2 9　 　 　 文献标识码:A - - - 文章编号:1008 0457(2016)05 0083 06　 　 　 　 　 　 国际DOI编码:10．15958/ j．cnki．sdnyswxb．2016．05．015 Research on preparation of black soybean milk 1 1 3 4 1,2∗ - - HUANG Qian ,LIAOLi ,CHEN Sheng li ,LIAO Guang xing ,LIN Bing (1. College of Pharmacy,Guizhou University, Guiyang, Guizhou 550025, China;2. Development of Medicinal and Edible Plant Resources,Engineering and Technology Research Center in Guizhou Prov- ince,Guiyang,Guizhou 550025,China;3. Guizhou Qi He Biological Technology Co. Ltd,Guiyang, Guizhou550025,China;4.Meitan QiHePlanting Professional Cooperatives,Meitan,Guizhou564100, China) Abstract:The objective of the study isto determinethe optimal preparation process of the black soybean milk.Thetuber quality of Polygonum multiflorum Thunb in black soybean milk from different preparation conditions and the total fla- vonoids in the milkwere used as indicators,through a comprehensive scoring method,to investigate how the extraction time and the amount of water influence the extraction index. It was found that the optimal preparation conditions were 4 hours of extraction time and addition