摘要: |
[目的] 通过正交实验优选焦山楂烘制工艺,从外观性状、气味和有机酸含量多方面与炒制焦山楂进行比较,寻找与炒制焦山楂最接近的烘制焦山楂工艺。[方法] 通过前期单因素考察结果确定正交实验的因素和水平,制备9种不同烘制工艺的焦山楂样品。观察山楂生品及炮制品表面和断面的外观性状,以电子鼻技术测定山楂生品及炮制品的气味;以酸碱滴定法测定山楂生品及炮制品的总有机酸含量;以HPLC法测定山楂生品及炮制品中10种水溶性有机酸成分含量,将外观性状、气味、总有机酸含量和10种水溶性有机酸总含量作为评价指标,4个评价指标的权重均为1,以此对9种不同烘制工艺的焦山楂样品进行综合评分。[结果] 烘法炮制焦山楂的最佳工艺为工艺8(A3B2C1),即烘制温度180 ℃、烘制时间8 min、烘制厚度层数为1层。[结论] 这种从外观性状、气味和有机酸含量多方面考察评分的方法,可以用于山楂不同炮制品的鉴别与区分,为山楂烘制工艺的进一步规范提供参考。 |
关键词: 焦山楂 烘制工艺 电子鼻 高效液相色谱 有机酸 |
DOI:10.11656/j.issn.1672-1519.2022.05.25 |
分类号:R283.3 |
基金项目: |
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Baking process study of Crataegus pinnatifida based on multi-component content analysis by electronic nose and HPLC |
JIANG Hao
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Department of Pharmaceutical, Tianjin First Center Hospital, Tianjin 300192, China
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Abstract: |
[Objective] Optimize baking process of Crataegus pinnatifida through orthogonal experiment,comparing it with traditional processin terms of appearancecharacter,smell and organic acid content,so as to find the closest baking process to traditional process.[Methods] The factors and levels of orthogonal experiment were determined through theprevious investigation results of single factor,and 9 samples of Crataegus pinnatifida with different baking processes were prepared. The appearance and cross-section of crude and processedcrataegus were observed,and the odor of crude and Crataegus pinnatifida was determined by electronic nose technology;the contents of total organic acid in crude and processedcrataegus were determined by acid-base titration;the contents of 10 water-soluble organic acids in crude and processedcrataeguswere determined by HPLC. The appearance character,odor,total organic acid contents and total contents of 10 water-soluble organic acids were taken as evaluation indexes,and the weight of the four evaluation indexes was 1. The Crataegus pinnatifida with 9 different baking processes were comprehensively scored.[Results] The best baking process of Crataegus pinnatifida was process 8 (A3B2C1) that isthe baking temperature was 180℃,the baking time was 8 minand the number of layers was 1 layer.[Conclusion] This scoring method from the aspects of appearance,smell and organic acid content can be used to identify and distinguish different processed crataegus products,and provide reference for the further standardization of Crataegus pinnatifida baking process. |
Key words: Crataegus pinnatifida baking process electronic nose HPLC organic acids |