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[Objective]To optimize the stir-fried with salt-water technology in plantain seed,so as to facilitating its quality control of prepared decoction pieces.[Methods]By employing Box-Behnken design-response surface methodology(BBD-RSM),geniposide,verbascoside,water extract and ethanol extract were selected as indicators to optimize the parameters for the stir-fried with salt-water technology in plantain seed.[Results]The optimal conditions were determined as follows:dissolving the prepared decoction pieces of plantain seed in 2%common salt,moistening for 0.5 h and decocting at 210℃for 5 min.[Conclusions]The stir-fried with salt-water technology in plantain seed established by using BBD-RSM is feasible and has a good predictability.
[Objective] To optimize the stir-fried with salt-water technology in plantain seed, so as to facilitate its quality control of prepared decoction pieces. [Methods] By employing Box-Behnken design-response surface methodology (BBD- RSM) , verbascoside, water extract and ethanol extract were selected as indicators to optimize the parameters for the stir-fried with salt-water technology in plantain seed. [Results] The optimal conditions were determined as follows: dissolving the prepared decoction pieces of plantain seed in 2% common salt, moistening for 0.5 h and decocting at 210 ° C for 5 min. [Conclusions] The stir-fried with salt-water technology in plantain seed established by using BBD-RSM is feasible and has a good predictability.