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| Optimization of the processing technology of safflower processed with liquor by orthogonal test |
| Hits 1421 Download times 809 Received:June 10, 2019 |
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| DOI
10.11656/j.issn.1673-9043.2019.06.19 |
| Key Words
wine-washed safflower;orthogonaldesign;processing technology;content determination;fingerprint |
| Author Name | Affiliation | E-mail | | LIU Caifeng | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | LIANG Jun | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | ZHONG Linying | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | ZHANG Qi | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | TIAN Wanwan | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | LIU Donghan | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | | | BAI Jie | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | baijie22811@163.com | | DU Shouying | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China | dushouying@263.net | | HE Shuheng | Yifan Pharmaceutical Co., Ltd., Lin'an 311300, China | |
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| Abstract
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| [Objective] To select the best processing method and parametersof safflower prepared with liquor, and thenprovide the basis for Scientific research.[Methods] The orthogonal experiment was carried out with hydroxysafflor yellow A and kaempferol as indicators.the effects of alcohol content, soaking time and drying temperature were investigatedon the processing of wine-washed safflower. The difference in content and fingerprint of water decoction were compared before and after processing.[Results] The best process parameters were as follows:the amount of alcohol is 50% (50 g wine per 100 g of medicine), soaking time is 30 min, and baking temperature is 40℃. After processing, the content of hydroxysafflor yellow A and kaempferol was lower than that in raw product, but the difference was small, the peak areas of most components in the decoction fingerprint were decreased, especially of the small polar components.[Conclusion] The preferred wine-washed safflower processing technology has good feasibility and good controllability, and is suitable for industrial production. |
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