ABSTRACT
Objective:To optimize the processing technology of processed Morinda Officinalis by taking monotropein content as the index. Methods:The amount of licorice,stir frying time and cooking pot temperature were used as the investigation factors in orthogonal experiments design,and an HPLC method was used to determine the content with he following chromatographic conditions:Kromalsil C18 chromatographic column(200 mm × 4. 6 mm,5μm),mobile phase of methanol-0. 4% phosphoric acid solution(90 ∶10),the column tem-perature at 30℃,the flow rate at 1 ml·min-1 ,the detection wavelength at 233 nm and the sample size of 5μl. Results:The monotropein content of each processed Morinda Officinalis sample after different processing was:0. 535 6, 0. 582 4, 0. 523 4, 0. 589 1, 0. 578 6, 0. 587 8,0. 575 2,0. 609 1 and 0. 558 7 mg·g-1,which showed that the processing technology could affect,the monotropein content. Conclusion:The best processing technology of preparation Morinda Officinalis based on Monotropein content is: Liquorice of 6%,stir time of 10min and boiling pot temperature at 100 ℃.