Optimization of stir-frying with saltwater technology of Citrus reticulate by entropy weight method combined with central composite design-response surface method
- VernacularTitle:熵权法结合星点设计-响应面法优化橘核的盐炙工艺
- Author:
Xinhe LEI
1
;
Xin CHEN
1
;
Jiang MENG
1
;
Yue SUN
1
;
Shumei WANG
1
Author Information
1. School of Traditional Chinese Medicine，Guangdong Pharmaceutical University/Key Lab of Digital Quality Evaluation Technology of Traditional Chinese Medicine，State Administration of Traditional Chinese Medicine/Quality Engineering Technology Research Center of Traditional Chinese Medicine in Colleges and Universities of Guangdong （Provincial）Department of Education，Guangzhou 510006，China
- Publication Type:Journal Article
- Keywords:
Citrus reticulata;
stir-frying with saltwater technology;
entropy weight method;
central composite design-response
- From:
China Pharmacy
2022;33(2):165-171
- CountryChina
- Language:Chinese
-
Abstract:
O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ，nomilin and obacunone ，color difference value and free radical scavenging rate of 1，1-diphenyl-2-trinitrophenyl hydrazine （DPPH） as the indexes ，the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ，stewing time，frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1（mL/g），stewing time of 22 min，frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ，the average comprehensive score of the optimized technology was 92.35（RSD＝2.19％），and its relative error with the predicted value （93.25）was 1.10％. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.
