均匀设计法优选巴戟天盐制工艺及盐制前后5种糖含量比较研究

The optimization of the salt processing procedure of Morinda officinalis How.by uniform design and the comparison of 5 kinds of saccharides' s content

目的优选巴戟天盐制工艺,比较巴戟天盐制前后果糖、蔗糖、蔗果三糖、耐斯糖、蔗果五糖5种糖质量分数的差异。方法以耐斯糖质量分数为指标,采用均匀设计试验法,优选巴戟天盐制工艺;采用HPLC-ELSD法测定巴戟天盐制前后5种糖的质量分数。结果最佳巴戟天盐制工艺如下:每100 g巴戟天饮片加食盐水120 m L(含食盐2 g),浸润时间为8.5 h,蒸制时间为5.5 h;巴戟天盐制后果糖质量分数显著增加(P<0.05),蔗糖、耐斯糖、蔗果五糖质量分数均显著减少(P<0.05)。结论均匀设计法所得的优化工艺可靠、稳定,可用于巴戟天盐制工艺的优选。

Objective To optimize the processing procedure of salted Morinda officinalis,and to compare the content of saccharides in different process.Methods Nystose as evaluation index,uniform design was used to optimize the processing procedure of salted Morinda officinalis.High performance liquid chromatography was used to determine the content of saccharides in different process.Results The optimal process was as follows： 100 g Morinda officinalis How.steamed 5.5 h after 8.5 h infiltrated by 120 mL salt water（ with 2 g salt）.The content of fructose was significantly increased（ P 〈0.05）,and the content of sucrose,nystose,1Ffructofuranosylnystose was significantly decreased after processing with salt water（ P 〈0.05）.Conclusion The optimized technology is reliable and stable to be suitable for the processing procedure of salted Morinda officinalis.