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| Baking process study of Crataegus pinnatifida based on multi-component content analysis by electronic nose and HPLC |
| Hits 474 Download times 380 Received:November 18, 2021 |
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| DOI
10.11656/j.issn.1672-1519.2022.05.25 |
| Key Words
Crataegus pinnatifida;baking process;electronic nose;HPLC;organic acids |
| Author Name | Affiliation | | JIANG Hao | Department of Pharmaceutical, Tianjin First Center Hospital, Tianjin 300192, China |
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| Abstract
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| [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. |
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