Optimizating roasted technology of Aucklandiae Radix based on multi-index evaluation
CHEN Juan1 LI Yuehui1 WANG Yin1 PENG Yu1 PENG Jun1 PENG Yanmei2 XIAO Dehua1
1.Hu′nan Institute of Traditional Chinese Medicine, Hu′nan Province, Changsha 410006, China;
2.Hu′nan Province Engineering Research Center for Quality Evaluation and Traceability of Traditional Chinese Medicine Preparations, Hu′nan Province, Changsha 410006, China
Abstract：Objective To optimize the processing technology of roasted Aucklandiae Radix by multi index comprehensive score combined with box-behnken design (BBD) response surface methodology. Methods The appearance character, volatile oil, costunolide and dehydrocostuslactone of the roasted Aucklandiae Radix were taking as the comprehensive evaluation indexes. The BBD response surface method was used to investigate the number of tile layers, paper simmering temperature and paper simmering time, select the best processing parameters, and verify the optimized processing process. Results The optimal processing technology of roasted Aucklandiae Radix was as follows：the wet Aucklandiae Radix was wrapped with a layer of straw paper, laying them in five layers at intervals, place them in a 100℃ oven and bake them for about 2 hours, and taking them out when they present brown. Conclusion The optimized processing technology of the paper-roasted Aucklandiae Radix is simple, feasible and stable, which can provide a basis for the setting of processing technology and standard specifications of the paper-roasted Aucklandiae Radix.
2020, Vol. 17 
京公网安备 11010502046598号