Optimization of Steaming Technology for Cuscutae Semen Pie by Orthogonal Test

Abstract:

Objective: To optimize steaming technology of Cuscutae Semen pie by orthogonal test. Method: With contents of hyperoside,quercetin and kaempferol as indexes,the amount of water,moistening time and steaming time as factors,orthogonal design was used to optimize processing technology of Cuscutae Semen pie.Contents of index components were determined by HPLC,chromatographic conditional were:Kromasil C₁₈ column(4.6 mm×200 mm),mobile phase of methanol(A)-0.15% phosphric acid solution(B) with gradient elution program(0-10 min,60%A;10-20 min,45%A;20-30 min,60%A),detection wavelength 365 nm,flow rate 1.0 mL·min^-1,injection volume 15 μL. Result: Optimum steaming technology of Cuscutae Semen pie was:weighed 20 g Cuscutae Semen crude product,moistened 10 h with 40 mL water,steamed 2 h. Conclusion: This optimized processing technology was stable and feasible.