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Đánh giá một số chỉ tiêu chất lượng vị thuốc Bạch truật sao cám mật ong theo điều kiện chế biến
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Abstract
Baizhu (Rhizoma Atractylodis macrocephalae) was investigated the honey-frying procedure according to Circular 30/2017/TT-BYT and evaluated several quality criteria. Roasting temperature has the greatest influence on the physico-chemical characteristics of Baizhu, especially the loss of drying and extracts in medicinal herb values. The honey and bran ratio also significantly affect the content of substances in the traditional ingredient. The study developed the roasting process of Baizhu with optimal conditions of roasting temperature of 230 oC, honey ratio of 0.5 %, and bran ratio of 10 %.
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Keywords
Baizhu, preparing conditions, bran, honey, quality criteria
References
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