Investigation of the optimal processing technology for Sophorae Fructus Carbonisata based on thermal analysis and intelligent sensory technology
10.19778/j.chp.2025.03.011
- VernacularTitle:基于热分析和智能感官技术探究槐角炭的最优炮制工艺
- Author:
Haotian ZHANG
1
;
Ziang LI
;
Xiang HAN
;
Yao WANG
;
Yuhui WU
;
Yuting LI
;
Zhulin BU
;
Chen LI
;
Shuosheng ZHANG
Author Information
1. 山西中医药大学,中药与食品工程学院,太原 030619;山西中医药大学,中药炮制山西省重点实验室,太原 030619;山西中医药大学,国家中医药管理局炮制技术传承基地,太原 030619
- Publication Type:Journal Article
- Keywords:
Sophorae Fructus Carbonisata;
thermal analysis;
intelligent sensory technology;
response surface methodology;
quality standards
- From:
Drug Standards of China
2025;26(3):312-324
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To investigate the optimal processing technology for Sophorae Fructus Carbonisata(char-coal-processed immature fruit of Sophora japonica)by integrating thermal analysis,response surface methodology(RSM),and intelligent sensory technology.Methods:The thermal analysis technology was used to simulate the processing process of traditional Chinese medicine(TCM),the pyrolysis characteristics of Sophorae Fructus powder were studied,and the processing process was discussed by intelligent sensory analysis to determine the temperature range.Using the contents of genistein,kaempferol,and quercetin as comprehensive evaluation indices,the RSM was applied to optimize the processing technology for Sophorae Fructus Carbonisata.Results:The optimal process-ing technology for Sophorae Fructus Carbonisata was identified as:Stir-frying temperature was 290 ℃,Stir-frying time was 14 min.Conclusion:The integrated approach of thermal analysis-RSM and intelligent sensory technology has successfully established an accurate predictive model for active components in Sophorae Fructus.The optimized processing technology not only enhances the reproducibility of charcoal processing but also lays a foundation for the formulation of national quality standards for this TCM.
