Optimization of Processing Technology of Fried Geranium strictipes Knuth with Multi-index Comprehensive Scoring Method Combined with Box-Behnken Response Surface Method
Optimization of Processing Technology of Fried Geranium strictipes Knuth with Multi-index Comprehensive Scoring Method Combined with Box-Behnken Response Surface Method
Objective To optimize the processing technology of fried Geranium strictipes Knuth based on the Box-Behnken response surface method and on multi-index comprehensive evaluation.Methods HPLC was used for quantitative analysis,and the contents of gallic acid,ellagic acid,catechin and isorhamnetin were chosen as indexes for inspection.By using the duration of frying,temperatures for frying and frequency of frying as the single factors,the processing technology of fried Geranium strictipes Knuth was optimized and verified by the Box-Behnken response surface method.Results The quality of fried Geranium strictipes Knuth was most affected by the temperature for frying,followed by the duration and frequency of frying.The optimum conditions were as follows:the duration of frying time was twenty min,temperature was 105 ℃,and the frequency was 30 times·min-1.The relative error between the process validation results and the predicted value was 1.71％.Conclusion This technology is accurate,stable,and user-friendly.The established model has good enough predictability to be used to optimize the processing of fried Geranium strictipes Knuth.
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