Optimization of Processing Technology for Roasted Licorice with Water by Orthogonal Method

Yali XU; Xiaopeng LI; Liyang HA; Zhilong SHI; Jian GU

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Optimization of Processing Technology for Roasted Licorice with Water by Orthogonal Method

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[Objectives]To optimize the processing technology for roasted licorice with water.[Methods]Through the orthogonal experimental design,taking the water added,moistening time,frying temperature and frying time as the factors,and the content of glycyrrhizin and glycyrrhizic acid as the evaluation index,the processing technology for roasted licorice with water was optimized.[Results]The best processing technology of licorice was as follows:Pure licorice slices were mixed with water and moistened for 3 h,and then fried at 160℃for 6 min.20 kg of water was added to every 100 kg of licorice.[Conclusions]The best processing technology for roasted licorice with water was established,laying a foundation for the research and application of roasted licorice with water and its preparation.

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《药用植物：英文版》 |2020年第3期|P.43-4650|共5页
作者
Yali XU; Xiaopeng LI; Liyang HA; Zhilong SHI; Jian GU;
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作者单位

College of Pharmacy Southwest Minzu University Chengdu 610000 China;

College of Pharmacy Southwest Minzu University Chengdu 610000 China;

College of Pharmacy Southwest Minzu University Chengdu 610000 China;

College of Pharmacy Southwest Minzu University Chengdu 610000 China;

College of Pharmacy Southwest Minzu University Chengdu 610000 China;

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原文格式 PDF
正文语种 chi
中图分类电信;
关键词
Roasted licorice with water; Orthogonal test; Processing technology; High performance liquid chromatography;

机译：用水烤甘草;正交试验;加工工艺;高效液相色谱法;

Optimization of Processing Technology for Roasted Licorice with Water by Orthogonal Method

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