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花粉系我国民间传统的一种食品添加剂,早年杉花粉曾用于糯米制品的防粘方面,但在使用上往往只是经过“炒”之后再食用,这很可能是最原始的方法。花粉在我国产量很丰富,自八三年以来,其制品不断问世,当时的首要技术难题是“破壁”,即怎样将花粉中的有效成分在服用后充分被人体所吸收利用。随着不断地攻关,破壁方法不断出现,如酶法,溶剂萃取法,机械破壁法及温差法……等。这对花粉的合理使用向前推进了一大步,但随之而来的是对花粉破壁率的检测或称等计算的课题又提了出来。看了《中成药研究》1986年第3期刊载的“花粉破壁率计算方法的探讨”一文后,深有得益,作者确是在花粉这一课题上作了大量的研究工作,但从本身工作中的体会,觉得有些看法与文章略有出入,现提出来想起些添砖加瓦的作用。
Pollen is a food additive of China’s folk tradition. In the early years, suis pollen had been used for anti-adhesion of glutinous rice products. However, it is often eaten after being “fried”. This is probably the most primitive method. Pollen production is very abundant in China. Since 1983, its products have been introduced. The main technical problem at that time was “broken walls”, that is, how to effectively absorb the active ingredients in pollen after being taken by the body. With continuous research and development, broken-wall methods have emerged continuously, such as enzymatic methods, solvent extraction methods, mechanical wall-breaking methods and temperature difference methods...etc. This has taken a big step forward in the rational use of pollen, but it has come up with topics such as the detection or rating of pollen broken rates. After reading the article “Discussion on the Calculation Method of Pollen Bursting Rate” published in the 3rd issue of “Chinese Medicine Research”, published in 1986, it has benefited greatly. The author did a lot of research work on pollen, but from The experience in my own work, I feel that some views are slightly different from the article. Now I think of some contributions.