鹿茸极薄片新型常温干燥工艺分析

New Normal Temperature Drying Process of Cervi Cornu Pantotrichum with Lingnan Characteristic

摘要:

目的: 优选鹿茸岭南特色饮片(极薄片)新型常温干燥法的工艺条件,并对其干燥成品进行质量分析. 方法: 采用紫外分光光度法测定总游离氨基酸含量,检测波长567 nm.以性状外观、醇溶性浸出物及总游离氨基酸含量的综合评分为指标,通过正交试验考察干燥温度、干燥时间及物料密度对鹿茸极薄片干燥工艺的影响,并与米藏干燥法进行比较. 结果: 最佳新型常温干燥工艺为35 ℃干燥4 h,物料密度9 g.该工艺与传统干燥工艺相比更简便、能耗更低、干燥速率更高,醇溶性浸出物和总游离氨基酸质量分数分别为9.50%,1.16%. 结论: 新型常温干燥法高效节能、便利可行,可作为鹿茸极薄片较为理想的干燥方法.

Abstract:

Objective: To introduce a new room temperature drying process with separator feature,optimize this drying process of Cervi Cornu Pantotrichum with Lingnan characteristic and analyze quality of its dried products. Method: UV spectrophotometry was employed to determine the content of total free amino acids with detection wavelength at 567 nm.With composite score of appearance,contents of alcohol-soluble extract and total free amino acids as index,orthogonal test was adopted to optimize drying process by taking material density,drying temperature and timeas factors. Result: Optimal process conditions was as following:dried 4 h at 35 ℃ when material density of 9 g.Contents of alcohol-soluble extract and total free amino acids were 9.50%and 1.16%,respectively. Conclusion: This new normal temperature drying process is energy-efficient,convenient and feasible.