基于层次分析法及多指标综合评价微波炮制对酸枣仁品质的影响

Based on Analytic Hierarchy Process and Multi-index Comprehensive Evaluation of Microwave Preparing on Quality of Ziziphi Spinosae Semen

目的:优选酸枣仁的微波炮制工艺,并比较微波炮制法、烘箱加热法与传统炒制法的优劣。方法:以酸枣仁油、酸枣仁皂苷a、酸枣仁皂苷b、斯皮诺素为指标,结合层次分析法(AHP)与综合评分法考察微波功率与炮制时间对酸枣仁品质的影响,以优选微波炮制酸枣仁的技术参数。结果:微波炮制酸枣仁的最佳工艺为微波功率900W,微波时间8 min。且3种炮制方法中微波法优于烘箱加热法和传统炒制法。结论:3种炮制方法均可使酸枣仁变酥脆,有利于有效成分的煎出,与传统的炒制法相比,微波法使酸枣仁受热均匀,功率、时间等因素易于控制,且品质最佳。

Objective:To optimize the processing technology of Ziziphi Spinosae Semen prepared by microwave,and to compare the preparing method of microwave,oven heating and the traditional saute.Methods:Ziziphi Spinosae Semen oil,jujuboside a and jujuboside b,spinosin were taken as the evaluation index,the analytic hierarchy process (AHP)and comprehensive evaluation method were combined to investigate microwave power and preparing time on the influence of the quality of Ziziphi Spinosae Semen.Results:The best preparing technology was as follows :microwave power was 900W,preparing time was 8 min.And microwave preparing was superior to oven preparing,which was superior to traditional method.Conclusion:The three kinds of preparing methods can make the Ziziphi Spinosae Semen benevolence crisp,which are benifit to the effective components of the solution.Compared with the traditional method,microwave preparing makes Ziziphi Spinosae Semen benevolence heated evenly,power and time are easily to be controlled.