|
| Optimization of frying technology of Chrysanthemum by orthogonal test with multi-index comprehensive scoring method |
| Hits 1085 Download times 864 Received:May 22, 2020 |
| View Full Text View/Add Comment Download reader |
| DOI
10.11656/j.issn.1673-9043.2020.05.20 |
| Key Words
chrysanthemum;fry technology;orthogonal test;UPLC |
| Author Name | Affiliation | E-mail | | ZHANG Shanshan | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China
Anhui University of Chinese Medicine, Hefei 230031, China | | | YAO Mengxue | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China
Anhui University of Chinese Medicine, Hefei 230031, China | | | FAN Lanlan | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China
Anhui University of Chinese Medicine, Hefei 230031, China | | | JIANG Yu | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China
Anhui University of Chinese Medicine, Hefei 230031, China | | | SU Min | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China
Anhui University of Chinese Medicine, Hefei 230031, China | | | WANG Xiaoli | Anhui University of Chinese Medicine, Hefei 230031, China | 792511843@qq.com | | HONG Yan | Anhui University of Chinese Medicine, Hefei 230031, China | | | HAN Yanquan | Grade Three-level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Anhui Key Laboratory of Chinese Medicinal Formulation, Engineering Technology Research Center of Modernized Pharmaceutics, The First Affiliated Hospital of Anhui University of Chinese Medicine, Hefei 230031, China | hyquan2003@163.com | | WU Deling | Anhui University of Chinese Medicine, Hefei 230031, China | |
|
| Abstract
|
| [Objective] To optimize the frying technology of Chrysanthemum.[Methods] The Orthogonal test design was adopted. The factors of frying temperature and time were investigated. The content of chlorogenic acid,luteolin,3,4-dicaffeoylquinic acid,3,5-dicaffeoylquinic acid,luteolin,apigenin and total flavone were used as evaluation indexes. The frying technology of Chrysanthemum was optimized.[Results] The best frying technology of Chrysanthemum was 130℃ for 8 minutes.[Conclusion] The optimized technology of frying Chrysanthemum was stable and feasible,and the obtained technology parameters provide reference for the establishment of frying Chrysanthemum. |
|
|
|
|
|
