Study on the drying methods of wine-processed Cornus officinalis based on the contents of multi-index components
- VernacularTitle:基于多指标成分含量的酒萸肉干燥方式研究
- Author:
Tianci FAN
1
;
Rui MAO
1
;
Liting LIU
1
;
Zhiying DOU
1
;
Yanan LIU
1
;
Jiahui SUN
1
;
Yanxu CHANG
1
;
Boyang GONG
1
Author Information
1. School of Traditional Chinese Medicine，Tianjin University of Traditional Chinese Medicine/Tianjin Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry，Tianjin 301600，China
- Publication Type:Journal Article
- Keywords:
wine-processed Cornus officinalis;
drying method;
content determination;
comprehensive evaluation
- From:
China Pharmacy
2022;33(22):2724-2727
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To investigate the effects of different drying methods on the index components in wine-processed Cornus officinalis so as to optimize drying method.METHODS After processed with wine， C. officinalis decoction pieces were dried with different drying methods （blast drying， far infrared drying， microwave drying， freeze drying， sun drying， shade drying and combined drying）. The contents of 5 components such as gallic acid in wine-processed C. officinalis were determined by high- performance liquid chromatography. The contents of total flavonoids in wine-processed C. officinalis were determined by chromogenic method. Analytic hierarchy process was used to evaluate the effects of different drying methods on the contents of components in C. officinalis.RESULTS The contents of gallic acid， 5-hydroxymethylfurfural， monoside， loganin， cornuside and total flavonoids in 22 batches of wine-processed C. officinalis were 1.043 8-1.563 8， 0.648 5-2.358 8， 5.031 0-10.305 7， 6.681 2- 7.534 2， 0.986 5-1.148 8 and 33.657 2-50.741 5 mg/g， respectively. The comprehensive scoring results of analytic hierarchy process showed that the comprehensive score of each component in C. officinalis dried by microwave at 75 ℃ was higher ， followed by blast drying at 60 ℃ and far infrared drying at 60 ℃ .CONCLUSIONS The wine-processed C. officinalis could be dried by microwave drying at 75 ℃， blast drying at 60 ℃ or far infrared drying at 60 ℃.
