酒蒸桑寄生的炮制工艺优化及质量表征研究OA北大核心CSTPCD

OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis,and to characterize its quality.METHODS Using the content of avicularin,quercitrin,quercetin and appearance traits as evaluation indicators,the analytic hierarchy process(AHP)-entropy weight method was used to determine the weights of each indicator,and the comprehensive scores of those indicators were used as response values.Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio(g/mL),soaking time,and steaming time on the processing technology of wine-steamed T.chinensis,optimize the best processing technology,and verify it.Fifteen batches of T.chinensis decoction pieces from different origins were used to prepare wine-steamed T.chinensis using the best processing technology,and their qualities were characterized.RESULTS The optimal processing technology for wine-steamed T.chinensis was to take 100 g of T.chinensis decoction pieces,add 20 mL of yellow wine,seal and moisten for 2 h,steam at normal pressure for 1 h,take out and dry at 50℃.The surface of wine-steamed T.chinensis prepared by the optimal processing technology was reddish brown or brownish,and its powder was dark brown,with a hard or brittle texture that was easy to break,and had a slight aroma of alcohol,and an astringent taste.Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T.chinensis were the same as those of raw T.chinensis.The contents of moisture,total ash and acid-insoluble ash were 3.92%-8.75%,2.27%-5.08%,and 0.19%-0.82%,respectively;the contents of water-soluble extract were 11.28%-18.56%,and the contents of alcohol-soluble extract were 3.36%-8.58%;the contents of avicularin,quercitrin,and quercetin were 0.22-1.64,0.26-2.45,and 0.01-0.38 mg/g,respectively.CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T.chinensis and preliminarily characterized its quality,which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T.chinensis decoction pieces.