星点设计-效应面法优选酒萸肉蒸制工艺

Optimization of steaming processing technology of wine-processed Corni Fructus by central composite design-response surface methodology

对酒萸肉蒸制工艺进行研究,确定最佳工艺参数。采用星点设计-效应面法,以蒸制时间、加酒量、烘干温度为考查因素,以5-羟甲基糠醛、莫诺苷、当药苷、马钱苷、山茱萸新苷I的含量以及浸出物含量为指标进行综合加权评分,计算总评OD值,采用Design Expert进行2次项回归拟合,优选最佳工艺,并进行验证试验。建立酒萸肉的最佳蒸制工艺为每100kg净山萸肉加黄酒20～25kg,拌匀,闷润1h,蒸制8～8.5h,55～65℃烘至干燥。该蒸制工艺简单、稳定,可为酒萸肉的工业化生产提供参考。

The central composite design-response surface methodology was used in this test to study the steaming processing technology of wine-processed Corni Fructus and to determine the best parameters. Steaming time, wine volume and drying temperature were selected as investigating factors. The content of 5-hydroxymethylfurfural, morroniside, sweroside, loganin, cornuside I were chosen as the chemical markers and the content of water-soluble extract was chosen as the physical index, the comprehensive weighted score were regarded as the response index to calculate OD value. By analyzing with Design Expert, the best processing parameter for experiment could be induced, the verification test was conducted finally. The optimal steaming processing technology of wineprocessed Corni Fructus was as follow as adding 20~25 kg rice wine into 100 kg Corni Fructus, mixing, moistening1 h, steaming 8~8.5 h, drying at 55~65℃. Optimized steaming processing technology is simple and stable, can provide reference for industrial production of wine-processed Corni Fructus.