Salt-water steaming process of Morinda officinalis
Objective:To investigate the methods for determining the content of polysaccharides and reduc-ing sugar in Morinda officinalis,and to optimize the salt-water steaming process of Morinda officinalis.Methods:The phenol-sulfuric acid method was used to measure the content of polysaccharides in Morinda officinalis,and the 3,5-dinitrosalicylic acid(DNS)method was used to measure the content of reducing sugar in Morinda officinalis;a methodological investigation was also performed.With the indicators of the scores of properties(color,texture,and taste)and the content of polysaccharides,reducing sugar,and total sugar in Morinda officinalis after salt-water steaming,the Latin square experiment was used to optimize the salt-water steaming process of Morinda officinalis,and GraphPad Prism 5.0 was used to analyze process parameters.Results:For the phenol-sulfuric acid method for measuring polysaccharides in Morinda officinalis,the relative standard deviations of precision,reproducibility,and stability were 0.69％,3.00％,and 2.39％,respectively,with a recovery rate of 98.39％.For the DNS method for measuring reducing sugar in Morinda officinalis,the relative standard deviations of precision,reproducibility,and stability were 0.35％,3.10％,and 2.85％,respectively,with a recovery rate of 98.85％.The Latin square experi-ment showed that the optimal durations of salt treatment,covered moistening,and steaming were 3 hours,4 hours,and 9 hours,respectively.There were increases in the content of polysaccharides,reducing sugar,and total sugar in Morinda officinalis after salt-water steaming.Conclusion:The optimal salt-water steaming process of Morinda offi-cinalis was obtained by measuring the content of polysaccharides and reducing sugar using the phenol-sulfuric acid method and the DNS method.
NETL
NSTL
万方数据
