Optimization of Fried with Wheat Bran Processing Technology of Bupleurum Chinense DC.by Orthogonal Test
- VernacularTitle:正交试验法优选北柴胡麸炒工艺
- Author:
Nian LIAO
;
Xue PANG
;
Yiqun ZHOU
;
Yun QIU
;
Huaihao LUO
;
Jilian SHI
- Keywords:
Bupleurum chinense DC.;
Fried with wheat bran;
Orthogonal design;
Saikosaponin a;
Saikosaponin d
- From:
China Pharmacist
2017;20(4):738-740
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To research the best processing method for Bupleurum chinense DC.by orthogonal tests.Methods:With the contents of saikosaponin a and saikosaponin d as the indices,the L9(34) orthogonal table was used to study three factors including the amount of wheat bran,pot temperature before heating and processing time.The orthogonal design was applied to study the processing technology of Bupleurum chinense DC.fried with wheat bran.Results:The best processing method was as follows:100 g Bupleurum chinense DC.was mixed with 10 g wheat bran and fried at 290 ℃ for 80 seconds.Conclusion:The optimized processing technology is reasonable,reliable and highly reproducible,which provide reference for the processing of Bupleurum chinense DC.with wheat bran.
