不同加工覆盆子多元指标成分测定及TOPSIS综合评价

Determination and TOPSIS of multiple functional substances in different processed products of Rubus chingii Hu

目的考察不同加工工艺对覆盆子中多元指标成分的影响,为优化覆盆子药材的适宜加工方法、控制质量提供新的参考。方法测定10种不同加工工艺的覆盆子药材中总黄酮、多酚、三萜、多糖;将多元指标成分分析结果进行归一化处理,借助TOPSIS分析方法,对不同加工工艺的覆盆子进行质量综合评价。结果不同加工工艺中:沸水中略烫40℃干燥-回潮-发酵12小时-40℃二次干燥的覆盆子综合质量较好,其次为样品发酵24小时后,40℃烘干。结论本文研究成果为揭示加工方法对覆盆子中化学成分的影响及探讨覆盆子药材的品质形成机制提供参考。

Objective To investigate the effect of different processing techniques on the components of multiple functional substances in Rubus chingii Hu(R.chingii),and to provide a new reference for optimizing the suitable processing methods and controlling the quality of R.chingii Methods The total flavonoids,polyphenols,triterpenes and polysaccharides in 10 different processing techniques of R.chingii i were determined.The results of multivariate index component analysis were normalized.Then with the help of the TOPSIS analysis method,the quality of different processing techniques of R.chingii was comprehensively evaluated.Results The content of each index component in R.chingii was significantly different with different processing techniques.The comprehensive quality of R.chingii was better in different processing techniques:slightly scalding in boiling water-drying at 40℃-moisture return-fermentation at 12h-40℃,followed by sample fermentation at 40℃drying after 24h.Conclusion Processing technology has a certain influence on the chemical composition of R.chingii The processing method of R.chingii can be optimized according to the target composition.