Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis
- VernacularTitle:酒蒸桑寄生的炮制工艺优化及质量表征研究
- Author:
Huifeng LI
1
;
Hui LI
2
;
Shuang MENG
1
;
Xiaotao WANG
1
;
Zhiwei WANG
1
;
Xiangpeng KONG
1
;
Haixian ZHAN
1
;
Yingli WANG
1
Author Information
1. Institute of Pharmaceutical and Food Engineering，Shanxi University of Chinese Medicine，Shanxi Jinzhong 030619，China
2. Central Laboratory，Shanxi Provincial Integrated TCM and WM Hospital，Taiyuan 030013，China
- Publication Type:Journal Article
- Keywords:
Taxillus chinensis;
wine-steamed;
processing technology;
quality characterization;
analytic hierarchy process
- From:
China Pharmacy
2024;35(11):1320-1326
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis， and to characterize its quality. METHODS Using the content of avicularin， quercitrin， quercetin and appearance traits as evaluation indicators， the analytic hierarchy process （AHP）-entropy weight method was used to determine the weights of each indicator， and the comprehensive scores of those indicators were used as response values. Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio （g/mL）， soaking time， and steaming time on the processing technology of wine-steamed T. chinensis， optimize the best processing technology， and verify it. Fifteen batches of T. chinensis decoction pieces from different origins were used to prepare wine-steamed T. chinensis using the best processing technology， and their qualities were characterized. RESULTS The optimal processing technology for wine-steamed T. chinensis was to take 100 g of T. chinensis decoction pieces， add 20 mL of yellow wine， seal and moisten for 2 h， steam at normal pressure for 1 h， take out and dry at 50 ℃. The surface of wine-steamed T. chinensis prepared by the optimal processing technology was reddish brown or brownish， and its powder was dark brown， with a hard or brittle texture that was easy to break， and had a slight aroma of alcohol， and an astringent taste. Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T. chinensis were the same as those of raw T. chinensis. The contents of moisture， total ash and acid-insoluble ash were 3.92%-8.75%， 2.27%-5.08%， and 0.19%-0.82%， respectively； the contents of water-soluble extract were 11.28%-18.56%， and the contents of alcohol-soluble extract were 3.36%-8.58%； the contents of avicularin， quercitrin， and quercetin were 0.22-1.64， 0.26-2.45， and 0.01-0.38 mg/g， respectively. CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T. chinensis and preliminarily characterized its quality， which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T. chinensis decoction mail：wyl@sxtcm.edu.cn pieces.
