Optimization of Processing Technology of Nine Steaming Nine Drying of Rehmannia glutinosa by Multiple Indexes Comprehensive Balance Method-Orthogonal Test
10.6039/j.issn.1001-0408.2016.07.30
- VernacularTitle:多指标综合平衡法-正交试验优化九蒸九晒地黄炮制工艺
- Author:
Jing ZHANG
;
Ying MA
- Publication Type:Journal Article
- Keywords:
Nine steaming nine drying;
Rehmannia glutinosa;
Processing technology;
Orthogonal test;
Comprehensive bal-ance method;
5-hydroxymethyl furfural;
Acteoside;
Reducing sugar
- From:
China Pharmacy
2016;27(7):962-965
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To optimize the processing technology of nine steaming nine drying of Rehmannia glutinosa. METH-ODS:L9(34) orthogonal experimental design was adopted to investigate the effects of the amount of added wine,steaming time and drying way on processing technology using the content and property of 5-hydroxymethyl furfural,acteoside,reducing sugar wa-ter extract,and character score as indexes. Comprehensive balance method was used for result evaluation,and optimized technolo-gy was validated. RESULTS:The optimized processing condition was as follows as the amount of added yellow wine 40%,steam-ing for 9 times,lasting for 6 h each time,blast drying at 70 ℃. Average value of each factor in validation test was 4.030 mg/g, 0.117 mg/g,0.376 7 g/g,0.733 g/g and 9.0 points,respectively. Their RSDs were 1.78%,2.9%,1.54%,2.13% and 0.1%(n=3). CONCLUSIONS:Optimized technology is reasonable and controllable in product quality,and can provide reference for quality control study of nine steaming nine drying of R. glutinosa.
