不同炒制工艺对紫苏子化学成分的影响

Effects of Different Processing Technology on Chemical Constituents of Perillae Fructus

目的:优选紫苏子最佳炒制工艺,并阐明不同炒制工艺对紫苏子化学成分的影响。方法:采用UPLC法,分别以迷迭香酸含量及基于主成分分析的迷迭香酸及木犀草素标准化值为指标,通过正交设计考察电炒锅功率、炒制时间及翻动频率三个变量,对紫苏子饮片炒制工艺的影响,综合评价得到紫苏子的最佳炒制工艺。结果:紫苏子最佳炒制工艺为:控制锅温为190℃,电炒锅功率为1000W,炒制时间4min,翻动频率为60次/min。结论:紫苏子炒制工艺简便、稳定、可量化。

Objective:To optimize the best processing technology of Perillae Fructus,and expound the effect of different frying process on the chemical constituents of Perillae Fructus.Methods:By using UPLC method,the content of rosemary acid and the standard value of rosemary acid and luteolin based on the principal component analysis were used as indexes,and the three variables of electric frying pan power,processing time and processing frequency were investigated by orthogonal test,of which the effect on the frying process of Perillae Fructus decoction was evaluated,and the optimum frying technology of Perillae Fructus was obtained by comprehensive evaluation.Results:The optimum processing technology was under the pot temperature of 190℃,the electric frying power of 1000W,processing time of 4 minutes,and the frying frequency of 60 times/minute.Conclusion:The frying processing technology of seeds from Perilla frutescens(L.)Britt is simple,stable and quantifiable.