Quality evaluation of traditional and fresh processing techniques of Aurantii Fructus Immaturus(Zhishi)based on fingerprint and multi-index quantification
Objective:To optimize the fresh cutting process of Zhishi and compare it with traditional cut slices to explore the feasibility of fresh processing of Zhishi.Methods:The effects of drying temperature,drying method and water content on the appearance of Zhishi decoction pieces were evaluated comprehensively.The contents and characteristics of naringenin,neohesperidin,nobiletin and tangeretin were determined by HPLC,and the quality was evaluated.Results:The characteristic maps of 17 batches of Zhishi under different processing were established.19 common peaks were identified,and 6 chromatographic peaks were identified,respectively,4 for narirutin,5 for naringenin,6 for hesperidin,7 for neohesperidin,14 for nobiletin and 16 for tangeretin.The similarity between each batch of Zhishi was calculated,and the characteristic map data were analyzed by cluster analysis and principal component analysis.And the best processing method was determined as cutting 1-2 mm slices at 60℃was to 34.047%moisture content,and when being dried at 60℃.Conclusion:The processing technology of freshly cut Zhishi is feasible.
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