Thermal effects on the dissolution enhancement of Radix scutellariae by wine-processing
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- 作者：Wen-Jun Zhanga ; 1 ; Cui-Lan Dongb ; 1 ; Jiao-Ying Wanga ; Xin Hec ; Xiao-Lin Yangc ; Yun-Feng Fud ; Chun-Feng Zhanga ; e ; zhangchunfeng67@163.com" class="auth_mail" title="E-mail the corresponding author ; Fei Lia ; lifeicpu@163.com" class="auth_mail" title="E-mail the corresponding author ; Chong-Zhi Wange ; Chun-Su Yuane
- 关键词：Radix scutellariae ; Flavonoids ; Dissolution ; Pore structure ; Fractal dimension ; Mercury intrusion method
- 刊名：Applied Thermal Engineering
- 出版年：2016
- 出版时间：25 June 2016
- 年：2016
- 卷：103
- 期：Complete
- 页码：522-527
- 全文大小：1399 K
文摘
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Thermal effects on substance dissolution of Radix scutellariae by wine-processing.
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Thermal effects on pore structure change of Radix scutellariae by wine-processing.
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The parameters of pore structure were determined by mercury intrusion method.
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The correlation between dissolution and pore structure during wine-processing was performed.