Process optimization of Morinda officinalis with wine steaming by star dot design-response surface methodology / 药学实践杂志
Chengzhong ZHANG; He WAN; Yiping JIANG; Dan JIA; Kunmiao FENG; Hailiang XIN.
Journal of Pharmaceutical Practice
; (6): 447-450, 2020.
Artículo
en Zh
| WPRIM | ID: wpr-825623
Objective To establish the best wine steaming process for morinda officinalis with monotropein as indicator. Methods Response surface methodology was used to optimize the wine steaming process for morinda officinalis with the amount of rice wine, stewing time, moistening time and the monotropein content as evaluation indexes. Results The best condition was identified with rice wine (rice wine/herbs, g/g) 10%, moistening time 1.0 h, fully steamed and dried. Conclusion The Star dot design-response surface method can be used to optimize the wine steaming process for morinda officinalis.
Biblioteca responsable:
WPRO
Texto completo
Documentos relacionados