不同烘制温度对山楂炮制品有机酸含量的影响

目的:本研究以蔷薇科山楂的干燥成熟果实为材料,探讨不同炮制温度下下山楂有机酸含量的变化,以期为以后烘制法炮制山楂提供一定的理论依据。方法:采用2005年《药典》中山楂总有机酸含量测定方法,通过对不同烘制温度的山楂有机酸含量的测定,来探讨不同烘制温度对山楂有机酸含量的影响。结果:发现当加热至160℃以上时,有机酸含量显著降低,至加热到220℃时,下降幅度达到48%。结论:山楂有机酸的含量随着温度升高而降低。山楂用于消食时,其炮制温度最好控制在160～200℃范围内。

The Influence of Different Baking Temperature on organic Acid Content in Hawthorn Products

Objective： In this study, the dry Rosaceous hawthorn ripe fruit is adopted as material to explore the changes in organic acid content under different processing temperatures in hope to provide a theoretical basis for hawthorn later baking. Methods：Through the test of different baking temperature organic acids in the determination of hawthorn, hawthorn determination of total organic acids in the 2005 ＂Pharmacopoeia＂ is adopted to explore the influence of different baking temperature on organic acid content of hawthorn. Results： When heated to above 160 ℃, the organic acid content was significantly reduced, to heat to 220 ℃, 48% declined. Conclusion： Organic acids in hawthorn reduce as the temperature rises. For the hawthorn digestion, it＇s best to control the temperature cooked at 160-200℃ range.