Optimization of Processing Technology for Lamiophlomis rotate Frying with Vinegar by Orthogonal Test

Abstract:

Objective: To optimize processing technology of Lamiophlomis rotate frying with vinegar. Method: With the content of total flavonoids as index,processing method was selected by single factor test,orthogonal test was adopted to optimize processing technology with moistening time,frying temperature,frying time and the amount of vinegar as factors. Result: Stir-baking with vinegar was adopted,the best processing technology was as following:moistened 5 min with 30% vinegar,adjusted temperature to 200 ℃,processing time 15 min. Conclusion: The content of total flavonoids from L. rotate processing with vinegar increased 21% by comparing with unprocessed.It provided experimental basis for effective utilization of resources of L. rotate.