Optimization of processing technology of Fructus Ligustris stewed with Black bean juice based on analytic hierarchy process and multi-index orthogonal test
Objective To study and determine the preparation parameters of Fructus Ligustris processed by black bean juice,and to provide data support for the application of Fructus Ligustris.Methods The contents of tyrosol,salidroside,ligustrin and spe-cial ligustrin were used as evaluation index,and the effects of excipients dosage,steaming time and dampening time on the four components of Ligustrin were investigated by single factor experiment.The effects of the amount of excipients,the steaming time and the dampening time on the quality of the black bean ligustrum were investigated by AHP and orthogonal test,and the process-ing parameters of the black bean juice Ligustrum were optimized.Results The optimum processing conditions were as follows:for every 100g of Ligustrum,25g of black bean juice was used,moistened for 1h and steamed for 8h.Conclusion The processing method is stable,reliable and reproducible,and has certain industrial application value.
Black bean juiceFructus LigustrisProcessing technologyIndex weight coefficientAnalytic Hierarchy Process(AHP)
NETL
NSTL
万方数据
