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OBJECTIVE To optimize the processing technology of salt Anemarrhenae Rhizoma, and to clarify the correlation between the chemical composition content and color value of salt Anemarrhenae Rhizoma. METHODS Mangiferin, neomangiferin, isomangiferin, timosaponin AⅡ, timosaponin AⅢ, timosaponin BⅡ and timosaponin BⅢ were used as evaluation indexes, and the amount of salt water, stir-frying time and stir-frying temperature were used as influencing factors. Design-Expert 12.0 software, Box-Behnken response surface method combined with weighting method were used to optimize the processing technology of salt Anemarrhena Rhizoma. The chromaticity values of 17 samples with different process parameters under response surface method were determined, and Pearson correlation analysis was performed on their components and chromaticity values. RESULTS The optimum processing technology was as follows:50 mL of 80 mg·mL-1 salt water was added to each 200 g of Anemarrhenae Rhizoma decoction pieces, the stir-frying time was 15 min, and the stir-frying temperature was 140 ℃. The results of chromaticity study showed that the content of mangiferin, neomangiferin, isomangiferin and timosaponin BⅡ was negatively correlated with the chromaticity value L*, and positively correlated with the chromaticity values a* and b*, indicating that the smaller the L* value, the larger the a* value, the larger the b* value, the closer the salt to the dark yellow, the higher the content of mangiferin, neomangiferin, isomangiferin and timosaponin BⅡ. CONCLUSION The optimized processing technology is stable and feasible. The analysis method for the determination of 7 components in salt Anemarrhenae Rhizoma is accurate and reliable. The chemical composition of salt Anemarrhenae Rhizoma has a significant correlation with the color value. The quality of salt Anemarrhenae Rhizoma can be preliminarily evaluated by the appearance color, which provides a theoretical basis for its multi-dimensional quality evaluation.
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| 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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