Correlation Analysis of Processing Technology,Physical Parameters and Chemical Components during Plain Stir-baking of Trichosanthis Radix
作者机构：Department of Pharmacy the Affiliated Hospital of Chengde Medical College Chengde 067000 China Department of Pharmacy Xuchang City Hospital of Traditional Chinese Medicine Xuchang 461000 China Department of Pharmacy the First Affiliated Hospital of Henan University of Traditional Chinese Medicine Zhengzhou 450000 China
出 版 物：《Medicinal Plant》 (药用植物：英文版)
年 卷 期：2021年第12卷第5期
页 面：51-55,59页
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
基 金：Science and Technology Research and Development Project of Chengde City,Hebei Province(201706A043) Young Scholar Program of Hebei Pharmaceutical Association Hospital Pharmaceutical Research Project(2020—Hbsyxhqn0029) Public Health Service Subsidy Fund Project of Chinese Medicine Department,State Administration of Traditional Chinese Medicine(Guo Zhong Yi Gui Cai FaNo.21)
主 题：Trichosanthis Radix Processing technology Physical parameters Chemical components Correlation
摘 要：[Objectives]To explore the correlation of processing technology,physical parameters and chemical components during plain stir-baking of Trichosanthis Radix.[Methods]Based on mixture uniform experiment design,the Trichosanthis Radix was prepared by plain stir-bake *** method was used to evaluate and select the highest-scoring processed product for measuring physical *** spectrophotometry was used to determine the contents of starch and *** correlation and linear regression model of processing technology,physical parameters and chemical components were established with the aid of SPSS 26.0[Results]After processing by plain stir-bake method,the relative density and chromaticity showed a decreasing trend in the processed products of Trichosanthis Radix,the oxidation value,hydroscopic rate and swelling decreased firstly and then increased,and pH increased firstly and then *** content of total starch decreased,the content of polysaccharide increased,and there was a negative correlation between *** was a significant positive correlation between temperature and oxidation value,swelling and hydroscopic rate,hydroscopic rate and polysaccharide,and there was a significant negative correlation between relative density and hydroscopic rate or polysaccharide,total starch and hydroscopic rate or *** linear relation model between processing technology and physical parameters and chemical components was r20.9.[Conclusions]After processing by plain stir-bake method,the physical parameters of Trichosanthis Radix changed,and there may be mutual conversion between total starch and *** a certain extent,physical parameters can be used to evaluate the quality of processed products of Trichosanthis *** study is expected to provide a reference for research on quality evaluation of processed products of traditional Chinese medicine.
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