摘要
目的优化制吴茱萸炮制工艺,寻找炮制前后吴茱萸气味及颜色的变化规律。方法在单因素实验的基础上,采用响应曲面法考察甘草用量、闷润时间、炒制温度对吴茱萸质量的影响,采用综合评分法对各指标进行综合评定。借助电子鼻、电子眼技术,对炒制过程中吴茱萸气味及颜色变化规律进行分析。结果获得制吴茱萸最佳的炮制工艺为每100 kg吴茱萸用甘草6 kg,闷润时间6 h,炒制实际锅温(160±7)℃,炒制时间16~18 min。不同炒制时间影响吴茱萸颜色气味,采用主成分分析法分析,聚类结果显示有明显差异。结论优选的炮制工艺下得到的吴茱萸炮制品质量较好,在炒干的过程中,制吴茱萸颜色、气味均呈现规律性变化,通过颜色及气味的研究实现对炮制品的质量评价。
Objective To optimize the processing technology of Euodiae Fructus, determine the change of smell and color in the process. Methods On the basis of single factor experiment, response surface method was used to determine the influence of licorice dosage, smother time and frying temperature on the quality of Euodiae Fructus. Comprehensive scoring method was used to evaluate each index comprehensively. With the help of electronic nose and electronic eye technology, the smell and color change of Euodiae Fructus during frying were analyzed. Results The best pot temperature control was(160±7)℃, licorice juice smothering for 6 h, licorice dosage 100 kg, Euodiae Fructus 6 kg and frying for 16-18 min. The color and flavor of Euodiae Fructus showed significant difference with different cooking time by principal component analysis. Conclusion Under the best processing technology, the quality of the product is the best. In the frying, the color and smell of Euodiae Fructus change regularly. The quality of prepared products may be evaluated via color and smell.
作者
刘丽婷
肖洋
李捷
范天慈
窦志英
LIU Li-ting;XIAO Yang;LI Jie;FAN Tian-ci;DOU Zhi-ying(Tianjin University of Traditional Chinese Medicine,Tianjin 301617)
出处
《中南药学》
CAS
2020年第3期411-417,共7页
Central South Pharmacy
基金
国家科技基础性工作专项(No.2014FY111100)。
关键词
吴茱萸
甘草汁
炮制
色味变化
Euodiae Fructus
Licorice juice
processing
color and flavor change
