Optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus through Box-Behnken response surface method
10.3760/cma.j.cn115398-20231124-00283
- VernacularTitle:Box-Behnken响应面法优选樟帮酒润麸炒桑枝最佳炮制工艺
- Author:
Yaqi LIU
1
;
Yanru ZHOU
;
Zuohua XIE
;
Lixiang ZHOU
;
Wensheng SHENG
Author Information
1. 江西德上医药研究院有限公司，樟树 331200
- Keywords:
Mori Ramulus;
Box-Behnken response surface method;
Zhangbang;
Wine moistening bran stir-fry;
Processing (TCD)
- From:
International Journal of Traditional Chinese Medicine
2024;46(8):1032-1038
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To optimize the technology of Zhangbang wine moistening bran stir-fried Mori Ramulus.Methods:Using the total contents of 8 components including mulberry bark glycoside A, chlorogenic acid, resveratrol, resveratrol glycoside, oxidized resveratrol, mulberry pigment, mulberry ketone G, and mulberry saponin as the examination indicators, single factor investigation of five influencing factors of Zhangbang wine moistening bran stir-fried Mori Ramulus: wheat bran dosage, yellow wine dosage, frying temperature, soaking time, and processing time was conducted. Box Behnken response surface methodology was used for experimental design, to optimize processing technology for Zhangbang wine moistening bran stir-fried Mori Ramulus.Results:The optimal processing technology of the response surface method was: soaking time 116 min, wheat bran amount 19%, rice wine amount 10%, roasting time 7 min, and roasting temperature 237 ℃. Under these conditions, the average total content of eight components in the prepared Mori Ramulus decoction pieces was 787.8 μg/g, and RSD was 0.98%. Conclusion:The optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus is stable, reliable and repeatable, which can better guarantee the quality of Zhangbang wine moistening bran stir-fried Mori Ramulus.
