Optimization of Yi medicine processing technology for honeyed wine rhubarb by Box-behnken design response surface methodology
10.7501/j.issn.0253-2670.2019.04.009
- Author:
Yue WANG
1
Author Information
1. School of Pharmacy, Southwest Minzu University
- Publication Type:Journal Article
- Keywords:
Box-Behnken design;
Honeyed wine rhubarb;
HPLC;
Processing technology;
Response surface methodology;
Rhei Radix et Rhizoma
- From:
Chinese Traditional and Herbal Drugs
2019;50(4):844-851
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To optimize the processing technology of honeyed wine rhubarb by Box-behnken design response surface methodology. Methods: Taking the content measurement combined with the sensory score as the index, the factors of particle size, steaming time, storage temperature, and moisture content were investigated by single factor tests. On the basis of the results of single factor experiments, the free and total anthraquinones contents and the extract content in honeyed wine rhubarb were determined by HPLC method and hot-dip method, respectively. Three factors (steaming time, storage temperature, and the moisture content) were investigated further by response surface, the processing technology of honeyed wine rhubarb was optimized by response surface methodology. Results: The optimal parameters of processing technology were as follows: particle size was the powder through 100 mesh sieves, steaming time was 3.5 h, storage temperature was 33 ℃, and moisture content was 43%. Conclusion: The optimized processing technology is simple and feasible, which can provide a reference for the processing of honeyed wine rhubarb.
