Optimization of preparation process for Jianchang Band processing adjuvant-honey rice chaff by multicriteria orthogonal design
10.7501/j.issn.0253-2670.2016.14.011
- Author:
Wen-Kai WANG
1
Author Information
1. Jiangxi University of Traditional Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Alcohol extracts;
Appearance;
Ferulic acid;
Honey rice chaff;
Jianchang Band;
Moisture;
Orthogonal test;
Preparation process;
Total flavonoids;
Water extracts
- From:
Chinese Traditional and Herbal Drugs
2016;47(14):2460-2464
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To optimize the best preparation technology for Jianchang Band processing adjuvant-honey rice chaff. Methods With the total flavonoids, ferulic acid, alcohol extracts, water extracts, appearance, and moisture as evaluation indexes, the L9(34) orthogonal design test was used to check the influence on the preparation technology of adjuvant-honey rice chaff by the amount of honey and water, frying time and temperature to determine the optimum preparation process. Results: The best preparation of Jianchang Band honey rice chaff is determined as preparing with 30% of honey in rice chaff, 50% of water in honey, frying for 120 s at 90℃. Conclusion: The optimal preparation process is feasible.
