Optimization of the processing technology of honey baked Farfarae Flos by response surface methodology experimental design with multi-index
Objective Based on response surface methodology,the optimal processing technology of honey baked Farfarae Flos was established from the point of multi-index evaluation.Methods High performance liquid chromatography(HPLC)was used for quantitative analysis,and the content of tussilagone,chlorogenic acid,isochlorogenic acid A and rutin was used as inspection indexes.Response surface methodology was used to investigate the effects of the adding amount of honey,frying temperature and frying time on the processing technology of honey baked Farfarae Flos,and to optimize the processing technology of honey baked Farfarae Flos.Results The optimal processing process of honey baked Farfarae Flos was as follows:the amount of honey was 4 times the amount of medicinal materials,frying pan bottom temperature was 195℃,and frying time was 12 minutes.In validation test,the relative deviation of comprehensive scoring value(94.16%)to predicted value(95.92%)was 0.93%for 3 batches of samples(n=3).Conclusion The results of this experiment are accurate and repeatable,and the optimal processing scheme of honey baked Farfarae Flos is feasible,providing a theoretical basis for formulating quality standards for honey baked Farfarae Flos.
NETL
NSTL
万方数据
维普
