Research on processing and storage technique of South Schisandra
Objective To optimize the processing and storage technology of decoction pieces of South Schisandra,and to estalish the corresponding technical standard operation procedures.Methods 5 types of South Schisandra decoction pieces were prepared by processing methods such as sun drying,vinegar processing,wine processing,honey processing,and steaming.The main components were determined and the optimal processing method was selected.Based on the evaluation criteria of the appearance and the content of schisantherin A,the orthogonal experimental method was used to optimize the processing method of Vinegar Prepared South Schisandra.Correlation analysis was used to determine the active ingredients content of South Schisandra in 2 storage environments.Results The main component levels of the Vinegar Prepared South Schisandra,such as total sugar,total acid,crude protein,crude fat,Schisandrin A and Schisantherin A were higher than those of Raw South Schisandra(dried),Alcohol Prepared South Schisandra,Honey Prepared South Schisandra,and Steamed South Schisandra.The optimal processing procedure of the Vinegar Prepared is to take an appropriate amount of South Schisandra,add 20%rice vinegar,mix well and moisten for 1 hour to the core,steam for 7 hours,remove and dry at 60℃.The levels of deoxyschizandrin,schisandrin B,schisantherin A,schizandrin and total lignin were significantly correlated with the temperature of environment(P＜0.01),that is,the levels of the above 5 components were higher under cool temperatures than under room temperatures.Conclusion The selected processing and storage technology for Vinegar South Schisandra is stable and feasible,providing technical support for the industrial production of Vinegar South Schisandra.
万方数据
维普
