Optimization of Stir-frying Processing with Honey Chaff for Jianchangbang Aurantii Fructus by Orthogonal Design

Abstract:

Objective: To optimize and establish a stir-frying process with honey chaff for Jianchangbang Aurantii Fructus,then to provide a reference for regulating stir-frying processing technology with honey chaff of Jianchangbang features herbal pieces. Method: With comprehensive score of contents of naringin,hesperidin,neohesperidin,ethanol soluble extractives as indicator,orthogonal test was adopted to optimize processing technology of Aurantii Fructus by taking processing time,add honey chaff quantity and processing temperature as factors.HPLC was employed to determine contents of naringin,hesperidin and neohesperidin with mobile phase of acetonitrile-water(82: 18,adjusted pH to 2 with phosphoric acid) and detection wavelength at 283 nm. Result: Temperature had significant effect on processing technology,the best processing technique was:processing time of 80 s,adding quantity of honey chaff 0.10 g· g^-1,processing temperature at 240℃;contents of ethanol soluble extractives,naringin,hesperidin and neohesperidin were 28.242%,4.782%,0.160% and 2.819%. Conclusion: This optimized processing technology is reasonable,reliable and suitable for industrial production of Aurantii Fructus with honey chaff.