| 含水量与包装方法对大黄品质的影响 |
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| 引用本文： | 王刚,晋小军,张秀玲,张丹. 含水量与包装方法对大黄品质的影响[J]. 甘肃农业科技, 2013, 0(12): 29-31 |
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| 作者姓名： | 王刚 晋小军 张秀玲 张丹 |
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| 作者单位： | 甘肃农业大学农学院,甘肃兰州730070 |
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| 基金项目： | 甘肃省中药材产业科技攻关专项“甘肃四种主产道地中药材保质储藏技术示范推广（GYC09-09）”部分内容 |
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| 摘 要： | 通过观察比较不同含水量和包装方法下大黄的外观及品质变化，探寻一种经济实用的大黄包装储藏方法。结果表明，大黄最佳包装条件为含水量16%～18%时采用抽真空包装。该条件下大黄未发生霉变，质量损耗为2.79 g；蒽醌含量可达1.89%，浸出物含量可达31.50%。
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| 关 键 词： | 大黄 含水量 包装方法 品质 |
Effect of Moisture Content and Packaging Method on Quality of Rhubarb |
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| WANG Gang,JIN Xiao-jun,ZHANG Xiu-ling,ZHANG Dan. Effect of Moisture Content and Packaging Method on Quality of Rhubarb[J]. Gansu Agricultural Science and Technology, 2013, 0(12): 29-31 |
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| Authors: | WANG Gang JIN Xiao-jun ZHANG Xiu-ling ZHANG Dan |
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| Affiliation: | (College of Agronomy, Gansu Agricultural University, Lanzhou Gansu 730070, China) |
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| Abstract: | The change of the appearance and quality of Rhubarb on different water content and packing conditions were observed in order to searching for an economical and practical packaging storage method. The results showed that when water content reach in 16%~18%, using vacuum packing is the optimal packing method to Rhubarb. In this condition, it did not go moldy, the qualitye reduce 2.79 g, anthraquinone content reaches 1.89%, and extract content reaches 31.50%. |
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| Keywords: | Rhubarb Moisture content Vacuum packing Quality |
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