安徽农业科学Issue(31)：15416-15417,2.
RP-HPLC法测定野花椒中木兰花碱的含量
Determination of Magnoflorine in Zanthoxylum simullans Hance by RP-HPLC
摘要
Abstract
To improve rice noodle production efficiency, promote the change from manual to mass production. [Method] Traditional fermented rice noodle was baked by using nacelle-type low temperature staged drying equipment. With moisture content, rice flavor after drying as index, through the comparison of different drying temperature, drying time and drying rate and other parameters, the optimal drying process was determined. [Result] The results showed that drying temperature concrete in 35 -38 ℃ automatic control for speed with drying speed of 9.0 Hz, the drying time is: the first phase; 38 ℃ , 3 hours, second stage 34 ℃, 3 hours. [Conclusion] The products qualities are stable without cracking, and the fault rate is low, which have the special flavor of traditional fermented rice noodle.关键词
野花椒/木兰花碱/含量测定Key words
Traditional fermented rice noodles/ Low temperature/ Segment dry of basket-type/ Flavor分类
农业科技引用本文复制引用
潘明凤,魏屹..RP-HPLC法测定野花椒中木兰花碱的含量[J].安徽农业科学,2012,(31):15416-15417,2.基金项目
中央高校基本科研专项(SWJTU11ZT25). （SWJTU11ZT25）
