Optimization of the Honey-stir-fired Technology of Chelidonium majus
- VernacularTitle:白屈菜蜜炙工艺的优化
- Author:
Renguang WANG
1
;
Xintong SUI
1
;
Yanqun WANG
1
;
Xinrong WANG
1
;
Xiujun ZHONG
1
;
Tianyi ZHAO
1
;
Shumin WANG
1
Author Information
1. College of Phar macy，Changchun University of TCM，Changchun 130117，China
- Publication Type:Journal Article
- Keywords:
Chelidonium majus;
Honey-stir-fried technology;
Box-Behnken response surface method;
Content determination
- From:
China Pharmacy
2021;32(12):1473-1479
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE：To optimize the honey-stir-fried technology of Chelidonium majus . METHODS ：Taking the mass ratio of water to honey ，the ratio of honey water to C. majus ，stir-fired temperature ，stir-fired time as the factors ，the total contents of chelidonine ，coptisine hydrochloride ，sanguinarine，berberine，chelerythrine as response values ，Box-Behnken response surface method was used to optimize the processing technology ，and valifation test was conducted. RESULTS ：The optimum process conditions were as follows the ratio of water to refined honey 1∶1.9（g/g），the ratio of honey water to C. majus 21∶100（g/g）， stir-fried temperature 122 ℃，stir-fried time 10.40 min. After 3 times of validation ，average total contents of 5 components was 10.37 mg/g（RSD＝0.23％），relative error of which with predicted value （10.39 mg/g）was 0.19％. CONCLUSIONS ：The optimized honey-stir-fried technology of C. majus is stable and feasible.
