天盐

而在处理后的第35天，盐浓度由0.3%到0.9%，丙二醛含量增加到2.49倍，相对电导率增加到1.44倍，叶绿素总含量降低了40.1%。

In the thirty-fifth day of treat , the relative electric conductivity and the MDA concentration increased 1.44 and 2.49 times respectively while the chlorophyll concentration decreased 40.1 % respectively .

以耐斯糖为指标制定的巴戟天、盐炙巴戟天及甘草水炙巴戟天的质量标准稳定可行，可用于评价、控制巴戟天的质量。

Nice sugar as an indicator for the development of Morinda officinalis , Morinda and licorice salt water Sunburn Sunburn Morinda viable and stable quality standards can be used to evaluate and control the quality of Morinda officinalis .

美国疾病控制与预防中心（CentersforDiseaseControlandPrevention，简称“CDC”）建议每日的食盐量不要超过六克（2300毫克钠），也就是一天一茶匙盐。

The Centers for Disease Control and Prevention recommends consuming no more 6 grams ( 2300 milligrams of sodium ) , or one teaspoon of salt a day .

腌后第5天检查，用盐量3%、5%、7%处理的可明显测到亚硝酸盐的存在，用盐量9%、11%两组，在整个腌制过程中均未检测到亚硝酸盐。

Nitrate could be clearly measured in the pickled vegetable treated with salt of 3 , 5 , and 7 percent five days after pickling , but not in those treated with the salt of 9 and 11 percent , even during the whole process .

结果：1.确定盐炙巴戟天最佳炮制工艺，即100g巴戟天在2%盐溶液100mL闷润5h后蒸制1h，放凉，干燥。

Sunburn Morinda determine the best salt processing technology , that is , 100 g officinalis 2 % salt solution in 100 mL after the steam moistening 5h 1h , cool and dry .