Optimization of Stir-Frying Process of Honey-Roasted Mori Folium Based on CRITIC-AHP Composite Weighting Method Combined with Box-Behnken Response Surface Methodology
Optimization of Stir-Frying Process of Honey-Roasted Mori Folium Based on CRITIC-AHP Composite Weighting Method Combined with Box-Behnken Response Surface Methodology
Objective To optimize the stir-frying process of honey-roasted Mori Folium.Methods Chlorogenic acid,rutin,isoquercitrin,astragalin,ethanol-soluble extractives,total flavonoids and moisture were used as the indicator components.The CRITIC-entropy weight method and analytic hierarchy process(AHP)were used to determine the weights of each indicator component.The stir-frying process of honey-roasted Mori Folium was optimized by the Box-Behnken response surface methodology,with the stir-frying temperature,stir-frying time and excipient amount as the investigation factors,and with the comprehensive score of the above indicator components as the evaluation indicator.Then the verification test was conducted.Results The optimal stir-frying process was as follows:the excipient amount was 25%,the stir-frying temperature was 170℃,and the stir-frying time was 10 min.The average contents of chlorogenic acid,rutin,isoquercitrin,astragalin,ethanol-soluble extractives and total flavonoids were 1.412,1.038,2.207,1.231,31.816,106.702 mg/g respectively,and the average content of moisture was 10.99%.The theoretical value of the comprehensive score was 98.019 points,which was close to the measured value(97.585 points),with an RSD of 0.843%.Conclusion The optimal stir-frying process of honey-roasted Mori Folium is stable,rational and feasible,which can provide a basis for the industrial production of Mori Folium.
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