Optimization of Processing Technology of Honey-fired Polygonum perfoliatum by Orthogonal Test
10.6039/j.issn.1001-0408.2016.25.32
- VernacularTitle:正交试验优化杠板归的蜜炙工艺
- Author:
Wei SHEN
;
Lifeng LU
;
Heyu LI
- Publication Type:Journal Article
- Keywords:
Polygonum perfoliatum;
Processing technology of honey-fried;
Orthogonal test;
Quercetin;
Water-soluble extract
- From:
China Pharmacy
2016;27(25):3561-3563
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To optimize the processing technology of honey-fried Polygonum perfoliatum. METHODS:The pro-cessing method of honey-fried P. perfoliatum was optimized by L9(34)orthogonal test with the contents of effective component quer-cetin and water-soluble extract as comprehensive evaluation index,with the amount of honey,moistening time,baking temperature and baking time as investigating factors. RESULTS:The optimal processing technology was as follows as 30% honey,moistening for 120 min,baking for 50 min at 70 ℃. In verification test,the content of quercetin in 3 batches of honey-fried P. perfoliatum was higher than 0.05%,and the content of water-soluble extract was higher than 25%(RSD<2.5%,n=3). CONCLUSIONS:The optimized processing technology is stable and practical,and can provide reference for standardizing the processing technology and quality control of honey-fried P. perfoliatum.
