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Analyze and optimize the stir-baked with vinegar technology of Genkwa Flos decoction pieces by orthogonal experiment and multi-index weighting method
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Ping ZHANG1, Hong-ying MI2, Hua YAN1, Feng WEI1, **, Hui-yuan GAO2, Shuang-cheng MA1
Chinese Journal of Pharmaceutical Analysis | 2024, 44(7) : 1145 - 1153
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Chinese Journal of Pharmaceutical Analysis | 2024, 44(7): 1145-1153
• Ingredient Analys •
Analyze and optimize the stir-baked with vinegar technology of Genkwa Flos decoction pieces by orthogonal experiment and multi-index weighting method
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Ping ZHANG1, Hong-ying MI2, Hua YAN1, Feng WEI1, **, Hui-yuan GAO2, Shuang-cheng MA1
Affiliations
  • 1.National Institutes for Food and Drug Control, Beijing 102629, China
  • 2.School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, Shenyang 110016, China
Published: 2024-07-31 doi: 10.16155/j.0254-1793.2023-0555
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Objective:

To analyze and optimize stir-baked with vinegar technology of Genkwa Flos decoction pieces by multi-index weighted scoring method based on orthogonal experiment, and to provide technical index on standardization of stir-baked with vinegar technology of Genkwa Flos decoction pieces.

Methods:

The orthogonal experiment was employed to analyze and evaluate the four key factors related to stir-baked with vinegar technology including the amount of vinegar, dampening time, temperature and stir-baked time by the six main indicators including the total contents of chlorogenic acid, tiliroside, luteolin, apigenin, hydroxygenkwanin and genkwanin, the content of alcohol extractive and appearance characters.

Results:

The amount of vinegar and stir-baked temperature had notable effects, while the dampening time and stir-baked time had no notable effects on the test results. Considering comprehensively the effects of four key factors, the optimized stir-baked with vinegar technology was as follows: add 0.3 kg of vinegar to 1 kg of Genkwa Flos, and fry at 160 ℃ for 10 min after dampening for 15 min.

Conclusion:

This study offers guidance and reference for standardizing the stir-baked with vinegar technology of Genkwa Flos decoction pieces.

Genkwa Flos decoction pieces  /  orthogonal experiment  /  vinegar processing technology  /  multi-index weighted scoring method  /  compound content  /  extractives  /  appearance character
Ping ZHANG, Hong-ying MI, Hua YAN, Feng WEI, Hui-yuan GAO, Shuang-cheng MA. Analyze and optimize the stir-baked with vinegar technology of Genkwa Flos decoction pieces by orthogonal experiment and multi-index weighting method[J]. Chinese Journal of Pharmaceutical Analysis, 2024 , 44 (7) : 1145 -1153 . DOI: 10.16155/j.0254-1793.2023-0555
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Year 2024 volume 44 Issue 7
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Article Info
doi: 10.16155/j.0254-1793.2023-0555
  • Receive Date：2023-08-29
  • Online Date：2026-03-13
  • Published：2024-07-31
Article Data
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History
  • Received：2023-08-29
Funding
Affiliations
    1.National Institutes for Food and Drug Control, Beijing 102629, China
    2.School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, Shenyang 110016, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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