Optimization of the Honey-stir-fired Technology of Chelidonium majus / 中国药房
China Pharmacy
;
(12): 1473-1479, 2021.
Artigo
em Chinês
| WPRIM
| ID: wpr-881284
ABSTRACT
OBJECTIVE:To optimize the honey-stir-fried technology of Chelidonium majus . METHODS :Taking the mass ratio of water to honey ,the ratio of honey water to C. majus ,stir-fired temperature ,stir-fired time as the factors ,the total contents of chelidonine ,coptisine hydrochloride ,sanguinarine,berberine,chelerythrine as response values ,Box-Behnken response surface method was used to optimize the processing technology ,and valifation test was conducted. RESULTS :The optimum process conditions were as follows the ratio of water to refined honey 1∶1.9(g/g),the ratio of honey water to C. majus 21∶100(g/g), stir-fried temperature 122 ℃,stir-fried time 10.40 min. After 3 times of validation ,average total contents of 5 components was 10.37 mg/g(RSD=0.23%),relative error of which with predicted value (10.39 mg/g)was 0.19%. CONCLUSIONS :The optimized honey-stir-fried technology of C. majus is stable and feasible.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Tipo de estudo:
Estudo prognóstico
Idioma:
Chinês
Revista:
China Pharmacy
Ano de publicação:
2021
Tipo de documento:
Artigo
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