The Processing Technology of Microwave and Constant Temperature Blast Baking of Jiezi(Sinapis Semen)
Objective:To optimize the microwave and constant temperature blast baking process of Jiezi(Sinapis Semen).Methods:The method was developed for the determination of sinalbin in the Jiezi(Sinapis Semen).According to the factorial design test method,weight coefficients of appearance traits,sinapine thiocyanate and sinalbin contents were calculated by CRITIC method.The comprehensive score was used as the index,and the influence of microwave power,constant temperature blast baking temperature and drying time on the quality of processed products were investigated.The best processed products of the two processing technologies were selected.The effects of the best processed products and the traditional slow fire stir fried processed products on the viability of HaCaT cells were investigated by MTT colorimetry.Results:The mustards obtained by microwave high fire heated for 2 min and constant temperature blast baked at 150℃ for 30 min got the highest scores respectively,and the content of sinapinethiocyanate met the requirements of the Pharmacopoeia of the People's Republic of China 2020 Edition.Compared with traditional processed products,the sinalbin was higher and there were no obvious toxicity to HaCaT cells at a concentration of 800 μg/mL.Conclusion:The processing technology of Jiezi(Sinapis Semen)baked by microwave and constant temperature blast is reasonable,feasible and easy to operate,so as to provide a theoretical reference basis for the standardized production of stir fried Jiezi(Sinapis Semen).
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