山西中医药大学学报2025，Vol.26Issue(4)：411-417,7.DOI:10.19763/j.cnki.2096-7403.2025.04.09
滑石粉炒牛鞭炮制工艺优化及质量标准研究
Optimization of processing technology and quality standards research for cattle penises stir-fried with talcum powder
摘要
Abstract
Objective:To optimize the processing technology of cattle penises stir-fried with talcum powder and estab-lish quality standards for the cattle penises stir-fried with talcum powder decoction pieces.Methods:Based on thorough lit-erature research and preliminary trials,an L9(34)orthogonal test was conducted with appearance characteristics,comminu-tion rate,and extract content as comprehensive evaluation indicators to optimize the optimal process parameters for talcum powder dosage,stir-frying temperature and stir-frying time.The optimal processing technology was validated through a combination of laboratory-scale trial production and industrial-scale pilot production.The identification method for cattle penises stir-fried with talcum powder decoction pieces was established,and the moisture,ash,extract and total free amino acid contents of 16 batches of processed products were determined.Results:The optimal processing technology of cattle pe-nises stir-fried with talcum powder was as follows:talcum powder equivalent to twice the weight of the cattle penises to be processed was placed into the stir-frying container,heated to a smooth state at 180℃,and then cattle penises segments(1.5 cm in length)were added.They were stir-fried for approximately 25 minutes at a stir-frying machine speed of 9 r/min until the surface became loose,puffy,and crisp.They were then removed,and the talcum powder was sieved out,after which they were allowed to cool.It was proposed that the water content of cattle penises stir-fried with talcum powder shall not be higher than 15%,the total ash content shall not be higher than 10%,the acid-insoluble ash content shall not be higher than 3%,the extract shall not be lower than 15%,and the total free amino acid shall not be lower than 15 mg/g.Con-clusion:The optimized processing technology is suitable for industrial production requirements.The proposed quality stan-dards for the decoction pieces will help standardize the processing technology in decoction pieces enterprises and improve the efficacy and safety of clinical medication.关键词
牛鞭/滑石粉炒/水分/灰分/浸出物Key words
cattle penises/stir-fried with talcum powder/water content/ash content/extract分类
医药卫生引用本文复制引用
王轹文,赵莉美,石云云,沈薇,王双,鲁文慧..滑石粉炒牛鞭炮制工艺优化及质量标准研究[J].山西中医药大学学报,2025,26(4):411-417,7.基金项目
吉林省中药材标准及中药饮片炮制规范项目(JLPZGF-2020-050 （）
JLPZGF-2020-051) （）
吉林省教育厅科技项目(JJKH20241087KJ) （JJKH20241087KJ）
吉林省大学生创新创业项目(S202410199042 （）
S202210199070) （）
吉林省科技发展计划项目(YDZJ202501ZYTS209) （YDZJ202501ZYTS209）
