Optimization of salt stir-baking technology for Cuscutae Semen by uniform design / 中草药

ABSTRACT

Objective: To optimize the preparation technology of Cuscutae Semen herb stir-baking process with salt, taking the contents of total flavornoids and polysaccharides and the percentage of water and alcohol-soluble components as indexes. Methods: UV-spectrophotometry and uniform design were applied to determine the contents of total flavornoids and polysaccharides which were extracted from Cuscutae Semen. And the stir-baking process with salt was optimized by nonlinear regression and contour map. Results: The best preparation technology was satisfied with some conditions as follows: its adding salt 2%, immersing time 60 min, baking temperature 170°C, and baking time 60 min. Conclusion: The uniform design and regression analysis are notable and reasonable, which could precisely forecast the results.