| 揉搓对黄芪品质的影响 |
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| 引用本文： | 李志刚,陈垣.揉搓对黄芪品质的影响[J].甘肃农业科技,2013(12):26-28. |
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| 作者姓名： | 李志刚 陈垣 |
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| 作者单位： | [1]甘肃省陇西县农业技术推广中心,甘肃陇西748100 [2]甘肃农业大学农学院,甘肃兰州730070 |
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| 摘 要： | 以蒙古黄芪为材料，采用传统揉搓加工工艺，测定了不同揉搓次数下黄芪水分、总灰分、浸出物含量，结果表明，黄芪水分、总灰分含量以揉搓3次最低，分别为6.29%、4.89%，较不揉搓分别低0.60、1.39百分点；浸出物含量以揉搓3次最高，为19.70%，较不揉搓高2.60百分点。
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| 关 键 词： | 黄芪 揉搓次数 品质 影响 |
Effect of Kneading on the Quality of Astragalus sinensis |
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| Li Zhi-gang.Effect of Kneading on the Quality of Astragalus sinensis[J].Gansu Agricultural Science and Technology,2013(12):26-28. |
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| Authors: | Li Zhi-gang |
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| Institution: | Li Zhi-gang,Chen Heng (1. Longxi Agricultural Technical Extension Center, Longxi Gansu 748100, China; 2. College of Agronomy, Gansu Agricultural University, Lanzhou Gansu 730070, China) |
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| Abstract: | This paper aims at researching the influence of the Astragalus moisture, total ash and water extract through kneading the Astragalus for one, two, three times and without kneading, taking Astragalus as experimental material . The results showed that the knead two dry fast, followed by knead once, not knead and knead three times; Knead three Astragalus was lowest which the maisture and ash content was 6.29%、4.89%, and 0.60、1.39 percentage point higher than of the without kneading;Knead three times the highest content of Astragalus extract（19.70%）, and 2.60 percentage point higher than of the without kneading . |
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| Keywords: | Astragalus sinensis Different knead times Quality Effect |
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