基于响应面法与色度学的炒莲子工艺与质量标准研究

Study on technology and quality standard of fried lotus seed based on response surface method and chromaticity

目的优化炒莲子的炮制工艺,建立炒莲子的质量标准。方法以炒莲子浸出物、多糖含量为指标,炒制时间、温度、投药量为考察因素,采用多指标加权评分法结合响应面法对莲子炮制工艺进行优化;对炒莲子进行性状、色度、显微、薄层鉴别,多糖含量的测定及水分和总灰分的检查来制定炒莲子的质量标准。结果炒制时间8.4 min,温度140℃,投药量209 g为炒莲子的最佳炮制工艺;性状显微鉴别同生莲子,粉末色度L*值应在53.07~89.30之间,水浸出物含量不少于34%,多糖含量不少于15%,总灰分不超过5%,水分不超过5%。结论实验优化的炮制工艺方法简便,结果可靠;该质量标准完善了现有标准,使炒莲子质量得到有效控制;同时得出炒莲子多糖具有显著的抗氧化作用,为炒莲子的应用提供了理论依据。

Objective To optimize the processing technology of fried lotus seed and establish the quality standard.Methods The processing technology of lotus seed was optimized by multi-index weighted score method and response surface method.The quality standard of Fried lotus seed was established by the identification of characters, chroma, microscope and TLC, the determination of polysaccharide content and the examination of water and total ash.Results The optimum processing technology was 8.4 minutes, 140 ℃ temperature and 209 g dosage.The color L* value of the powder should be between 53.07~89.30, the content of water extract should not be less than 34%, the content of polysaccharide should not be less than 15%, the total ash content should not exceed 5%, and the water content should not exceed 5%.Conclusion The optimized method is simple and reliable.The quality standard improves the existing standard and makes the quality of fried lotus seed controlled effectively.At the same time, it is concluded that the polysaccharide of fried lotus seed has a significant antioxidant effect, which provides a theoretical basis for the application of fried lotus seed.