Optimization of processing technology of Ligustri Lucidi Fructus stewed with wine based on analytic hierarchy process and multi-index orthogonal test / 中草药

ABSTRACT

Objective: To optimize the processing technology of Ligustri Lucidi Fructus (LLF) stewed with wine. Methods: The contents of salidroside, specnuezhenide, and oleanolic acid were simultaneously determined using HPLC. The weight coefficient of each component was evaluated by the analytic hierarchy process. With composite score as index, an orthogonal test was adopted to investigate the effects of wine amount, soaking time, and steaming time on the quality of the processed products and to optimize the technical parameters for the processing of LLF stewed with wine. Results: Wine amount and steaming time had significant influence on the quality of products, but soaking time had no significant effect. Optimal processing parameters were as follows 30 g of wine was added to 100 g of herbs, soaking time was 0.5 h, and steaming time was 8 h. Conclusion: The optimized processing technology is reasonable and reliable, and it can provide a reference for the processing of LLF. The method established to simultaneously determine the contents of three components in LLF is simple, rapid, and reproducible for controlling the quality of LLF.