摘要
[目的]优选菊花的炒制工艺。[方法]采用正交实验设计,以炒制温度和炒制时间为考察因素,以绿原酸、木犀草苷、3,4-二咖啡酰基奎宁酸、3,5-二咖啡酰基奎宁酸、木犀草素、芹菜素、总黄酮含量为评价指标,优选菊花炒制工艺。[结果]菊花的最佳炒制工艺为炒制温度130℃,炒制时间8 min。[结论]优选的菊花炒制工艺稳定可行,所得的工艺参数为菊花炒制工艺的建立提供参考。
[Objective]To optimize the frying technology of Chrysanthemum.[Methods]The Orthogonal test design was adopted.The factors of frying temperature and time were investigated.The content of chlorogenic acid,luteolin,3,4-dicaffeoylquinic acid,3,5-dicaffeoylquinic acid,luteolin,apigenin and total flavone were used as evaluation indexes.The frying technology of Chrysanthemum was optimized.[Results]The best frying technology of Chrysanthemum was 130℃for 8 minutes.[Conclusion]The optimized technology of frying Chrysanthemum was stable and feasible,and the obtained technology parameters provide reference for the establishment of frying Chrysanthemum.
作者
张姗姗
姚梦雪
范兰兰
江瑜
苏敏
汪小莉
洪燕
韩燕全
吴德玲
ZHANG Shanshan;YAO Mengxue;FAN Lanlan;JIANG Yu;SU Min;WANG Xiaoli;HONG Yan;HAN Yanquan;WU Deling(Grade Three-level Laboratory of Traditional Chinese Medicine Preparation,State Administration of Traditional Chinese Medicine,Anhui Key Laboratory of Chinese Medicinal Formulation,Engineering Technology Research Center of Modernized Pharmaceutics,The First Affiliated Hospital of Anhui University of Chinese Medicine,Hefei 230031,China;Anhui University of Chinese Medicine,Hefei 230031,China)
出处
《天津中医药大学学报》
CAS
2020年第5期570-575,共6页
Journal of Tianjin University of Traditional Chinese Medicine
基金
国家重点研发计划资助项目(2018YFC1707004)
浙江中医药大学省重点建设高校优势特色学科(中药学)开放基金资助项目(ZYAOXZD2019005)
安徽省高校优秀青年骨干人才出国访学研修项目(gxgwfx2018043)
国家自然科学基金项目(81973485)。
关键词
菊花
炒制工艺
正交实验
UPLC
chrysanthemum
fry technology
orthogonal test
UPLC
