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| Study on processing techniques of Corydalis |
| Hits 2449 Download times 1692 Received:October 22, 2008 |
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| DOI
10.11656/j.issn.1673-9043.2009.01.11 |
| Key Words
corydalis;tetrahydropahnatine;dehydrocorydaline;HPLC;processing technology;orthogonal design |
| Author Name | Affiliation | | WANG Ping | Tianjin University of TCM, Tianjin 300193, China | | DOU Zhi-ying | Tianjin University of TCM, Tianjin 300193, China | | SUN Wei | Tianjin University of TCM, Tianjin 300193, China | | 曹柳 | Tianjin University of TCM, Tianjin 300193, China | | 周悦正 | Tianjin University of TCM, Tianjin 300193, China | | 万琴 | Tianjin University of TCM, Tianjin 300193, China |
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| Abstract
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| [Objective] To choice the most suitable processing conditions for Corydalis and to provide a standard processing procedure.[Methods] Orthogonal design was adopted to optimize the processing methods.The content of Tetrahydropalmatine and Dehydrocorydaline were the evaluation indexs.[Results] The optimized conditions of vinegar-fried Corydalis were fragmenting to 0.4-0.5 cm,adding the vinegar quality ratio of 40%,mixing run for 2 hours and frying at the temprature of 150℃;The optimized conditions of liquor-fried Corydalis were fragmenting to 0.4-0.5cm,adding the liquor quality ratio of 20%,mixing run for 6 hours,and fying at the temprature of 120℃;The optimized conditions of vinegar-sauted Corydalis were fragmenting to 0.2-0.3cm,adding the vinegar quality ratio of 20% and the water ratio of 80%-120% and mixing run for 2 hours.[Conclusion] This three methods are reliable,simple,and have a food repeatability,there are positive meanings for Corydalis standardization. |
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