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| Optimum processing technology with wine and comparative study of different processed products of Plantaginis Semen |
| Hits 1305 Download times 962 Received:November 10, 2019 |
| View Full Text View/Add Comment Download reader |
| DOI
10.11656/j.issn.1672-1519.2020.02.23 |
| Key Words
Plantaginis Semen;wine product;processing technology;HPLC fingerprints;paste rate |
| Author Name | Affiliation | E-mail | | TIAN Wanwan | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | ZHONG Linying | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | ZHANG Qi | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | LIU Caifeng | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | LIANG Jun | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | YANG Linjie | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | LIU Donghan | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | | | BAI Jie | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | baijie22811@163.com | | DU Shouying | School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China | dushouying@263.net |
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| Abstract
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| [Objective] To optimize the best wine processing technology of Plantaginis Semen and to compare the differences of the raw products,wine products and salt processed products of the Plantaginis Semen.[Methods] The contents of geniposidic acid and verbascoside were regarded as indicators. The dosage of wine,moistening time,stir-frying temperature and stir-frying time were taken as investigation factors. The best wine cellar process of Plantaginis Semen was optimized by single factor experiment. And the differences among the three processed products were analyzed by content of index components,paste rate of water extracts and HPLC fingerprints.[Results] The optimum processing technology for wine cellar was as follows:taking Plantaginis Semen 100 g,adding 10 g yellow rice wine,mixing well,moistening for 60 min,stir-frying at 150℃ for 9 min. After processing,the contents of geniposidic acid and verbascoside were significantly higher than crude products,but there was no statistical difference between the wine products and salt processed products. The HPLC fingerprints show that the two different processed products have good similarity. In terms of the paste rate of water extracts,there was no significant difference between the salted and wine-roasted,but both of them were higher than the raw one. There were good similarities among raw,salt processed and wine processed Plantaginis Semen in HPLC fingerprints.[Conclusion] The preferred wine cellar process is stable and feasible,and it keeps a good consistency with the salted one. Since the wine product is no longer in circulation at present,the current salt processed Plantaginis Semen can be used to replace it in the development of classical prescriptions. |
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