Optimization of Yi medicine processing technology for honeyed wine rhubarb by Box-behnken design response surface methodology
(2.Chinese Medicine Hospital of Chuxiong Prefecture, Chuxiong, China 675000)
(3.Science, Technology, and Intellectual Property Office of Heishui County, Heishui, China 623500)
【Abstract】 Objective To optimize the processing technology of honeyed wine rhubarb by Box-behnken design response surface methodology. Methods Taking the content measurement combined with the sensory score as the index, the factors of particle size, steaming time, storage temperature, and moisture content were investigated by single factor tests. On the basis of the results of single factor experiments, the free and total anthraquinones contents and the extract content in honeyed wine rhubarb were determined by HPLC method and hot-dip method, respectively. Three factors (steaming time, storage temperature, and the moisture content) were investigated further by response surface, the processing technology of honeyed wine rhubarb was optimized by response surface methodology. Results The optimal parameters of processing technology were as follows: particle size was the powder through 100 mesh sieves, steaming time was 3.5 h, storage temperature was 33 ℃, and moisture content was 43%. Conclusion The optimized processing technology is simple and feasible, which can provide a reference for the processing of honeyed wine rhubarb.
【Keywords】 Radix et Rhizoma Rhei; honeyed wine rhubarb; processing technology; Box-Behnken design; response surface methodology; HPLC;
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