Process optimization of Morinda officinalis with wine steaming by star dot design-response surface methodology
10.12206/j.issn.1006-0111.202003188
- VernacularTitle:星点设计-效应面法优化酒制巴戟天的炮制工艺
- Author:
Chengzhong ZHANG
1
;
He WAN
1
;
Yiping JIANG
2
;
Dan JIA
1
;
Kunmiao FENG
2
;
Hailiang XIN
2
Author Information
1. .
2. Department of Pharmacognosy, School of Pharmacy, Naval Medical University, Shanghai 200433, China.
- Keywords:
star dot design-response surface methodology;
Morinda officinali;
wine steaming;
processing technology
- From:
Journal of Pharmaceutical Practice
2020;38(5):447-450
- CountryChina
- Language:Chinese
-
Abstract:
Objective To establish the best wine steaming process for morinda officinalis with monotropein as indicator. Methods Response surface methodology was used to optimize the wine steaming process for morinda officinalis with the amount of rice wine, stewing time, moistening time and the monotropein content as evaluation indexes. Results The best condition was identified with rice wine (rice wine/herbs, g/g) 10%, moistening time 1.0 h, fully steamed and dried. Conclusion The Star dot design-response surface method can be used to optimize the wine steaming process for morinda officinalis.
