Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process
- VernacularTitle:多指标综合评分结合层次分析法优化桑黄蜜炙工艺
- Author:
Yidan HONG
1
;
Wei WANG
1
;
Liqiang ZHANG
1
;
Yimei ZHANG
1
;
Lihua LI
1
;
Chengguo JU
1
Author Information
1. College of Pharmacy，Liaoning University of Traditional Chinese Medicine，Liaoning Dalian 116600，China
- Publication Type:Journal Article
- Keywords:
Phellinus igniarius;
honey processing technology;
orthogonal test;
analytic hierarchy process;
appearance traits
- From:
China Pharmacy
2024;35(11):1309-1314
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To optimize the honey processing technology of Phellinus igniarius. METHODS The key factors of honey processing technology of P. igniarius （honey-water ratio， the mass ratio of honey-water to P. igniarius， the frying temperature and the frying time） were investigated by orthogonal test combined with analytic hierarchy process to determine the optimal technological parameters， using the internal quality （the contents of ergosterol， protocatechuic aldehyde and protocatechuic acid） and appearance traits as evaluation indexes. RESULTS The optimal process of honey-roasting P. igniarius was to take raw P. igniarius （1 cm3 square block）， add the appropriate amount of auxiliary materials （with 25 kg of refined honey and water for every 100 kg of P. igniarius）， mix well， moisten for 2 h until the auxiliary materials were completely absorbed； put it in a frying container， fry at the frying temperature of 130-140 ℃ for 5 min； take it out， put it in an oven at 50 ℃ for 2 h； take it out， and let it cool. The RSD of the results of three validation experiments was 0.68%. CONCLUSIONS The optimized honey processing technology of P. igniarius is stable and feasible.
