Optimization of honey processing technology of <italic style="font-style: italic">Phellinus igniarius</italic> by multi-index comprehensive score combined with analytic hierarchy process

HONG Yidan; WANG Wei; ZHANG Liqiang; ZHANG Yimei; LI Lihua; JU Chengguo

doi:10.6039/j.issn.1001-0408.2024.11.05

您当前的位置：

首页 >

文章列表页 >

Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process

更新时间：2024-06-11

- Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process
- ZHONGGUO YAOFANG Vol. 35, Issue 11, Pages: 1309-1314(2024)
- 作者机构：
  
  1.辽宁中医药大学药学院，辽宁大连;116600
  2.国家中医药管理局中药炮制技术传承基地（辽宁），辽宁大连　116600
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2024.11.05
  CLC： R283.3
- Published：15 June 2024，
  
  Received：06 December 2023，
  
  Revised：29 April 2024，
扫描看全文
洪艺丹,王巍,张立强等.多指标综合评分结合层次分析法优化桑黄蜜炙工艺 ^Δ[J].中国药房,2024,35(11):1309-1314.

HONG Yidan,WANG Wei,ZHANG Liqiang,et al.Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process[J].ZHONGGUO YAOFANG,2024,35(11):1309-1314.
洪艺丹,王巍,张立强等.多指标综合评分结合层次分析法优化桑黄蜜炙工艺 ^Δ[J].中国药房,2024,35(11):1309-1314. DOI： 10.6039/j.issn.1001-0408.2024.11.05.

HONG Yidan,WANG Wei,ZHANG Liqiang,et al.Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process[J].ZHONGGUO YAOFANG,2024,35(11):1309-1314. DOI： 10.6039/j.issn.1001-0408.2024.11.05.

摘要

目的

优化桑黄蜜炙工艺。

方法

采用正交实验设计结合层次分析法，以内在质量（麦角甾醇、原儿茶醛、原儿茶酸含量）和外观性状评分为评价指标，对影响桑黄蜜炙工艺中的关键因素（蜜水比、蜜水与桑黄质量比、炒制温度、炒制时间）进行考察，确定桑黄蜜炙最佳工艺参数。

结果

桑黄蜜炙最佳工艺为取桑黄生品（1 cm

方块状），加适量辅料拌匀（每100 kg的桑黄用炼蜜与水各25 kg），闷润2 h至辅料被吸尽，置于炒制容器内，在炒制温度130～140 ℃下炒制5 min，取出，置于50 ℃烘箱内2 h，取出，晾凉。3次验证实验结果的RSD为0.68%。

结论

优选出的桑黄蜜炙工艺稳定、可行。

Abstract

OBJECTIVE

To optimize the honey processing technology of

Phellinus igniarius

METHODS

The key factors of honey processing technology of

P. igniarius

（honey-water ratio， the mass ratio of honey-water to

P. igniarius

， the frying temperature and the frying time）

were investigated by orthogonal test combined with analytic hierarchy process to determine the optimal technological parameters， using the internal quality （the contents of ergosterol， protocatechuic aldehyde and protocatechuic acid） and appearance traits as evaluation indexes.

RESULTS

The optimal process of honey-roasting

P. igniarius

was to take raw

P. igniarius

（1 cm

square block）， add the appropriate amount of auxiliary materials （with 25 kg of refined honey and water for every 100 kg of

P. igniarius

）， mix well， moisten for 2 h until the auxiliary materials were completely absorbed； put it in a frying container， fry at the frying temperature of 130-140 ℃ for 5 min； take it out， put it in an oven at 50 ℃ for 2 h； take it out， and let it cool. The RSD of the results of three validation experiments was 0.68%.

CONCLUSIONS

The optimized honey processing technology of

P. igniarius

is stable and feasible.

关键词

桑黄蜜炙工艺正交实验层次分析法外观性状内在质量

Keywords

honey processing technologyorthogonal testanalytic hierarchy processappearance traitsinternal quality

references

包海鹰，杨烁，李庆杰，等. “桑黄”的本草补充考证[J]. 菌物研究，2017，15（4）：264-270.

BAO H Y，YANG S，LI Q J，et al. Supplementary textual research on “Sanghuang”[J]. J Fungal Res，2017，15（4）：264-270.

栾英杰，侯万升. 神农本草经合注[M]. 北京：人民军医出版社，2010：218-219.

LUAN Y J，HOU W S.Shennong bencao jingzhu[M]. Beijing：People’s Military Medical Publishing House，2010：218-219.

付立忠，陆娜，闫静，等. 3种桑黄属真菌人工栽培子实体营养、药效成分及抗氧化活性分析评价[J]. 菌物学报，2021，40（8）：2148-2158.

FU L Z，LU N，YAN J，et al. Analyses and evaluation of nutrition，active component and antioxidant activities of fruiting bodies of three species of Sanghuangporus[J]. Mycosystema，2021，40（8）：2148-2158.

陈婷怡，付立忠，王伟科. 桑黄孔菌属多糖结构特征和药理作用研究进展[J]. 食用菌，2022，44（5）：1-5.

CHEN T Y，FU L Z，WANG W K. Research advances on structural characteristics and pharmacological effects of polysaccharides from Sanghuangporus[J]. Edible Fungi，2022，44（5）：1-5.

张洪礼，王伦兴，陈德琴，等. 蜂蜜化学成分及其生物活性的研究进展[J]. 贵州农业科学，2021，49（9）：100-107.

ZHANG H L，WANG L X，CHEN D Q，et al. Research progress on chemical constituents and biological activities of honey[J]. Guizhou Agric Sci，2021，49（9）：100-107.

陈嘉谟. 本草蒙筌[M].张印生，韩学杰，赵慧玲，主校.北京：中医古籍出版社，2009：13-14.

CHEN J M. Bencao meng quan[M]. ZHANG Y S，HAN X J，ZHAO H L，main proofreading. Beijing：Traditional Chinese Medicine Ancient Books Publishing House，2009：13-14.

李小欢，谢远娇，王欢，等. 不同栽培基质桑黄化学成分及抗氧化活性比较[J]. 食品安全质量检测学报，2021，12（23）：9183-9188.

LI X H，XIE Y J，WANG H，et al. Comparison of chemical constituents and antioxidant activities of Sanghuangporus vaninii in different substrates[J]. J Food Saf Qual，2021，12（23）：9183-9188.

李有贵，钟石，计东风. 野生与人工栽培桑黄子实体中的粗多糖和粗酚含量及药用活性比较[J]. 蚕业科学，2016，42（5）：883-891.

LI Y G，ZHONG S，JI D F. A comparison on contents and medicinal activities of crude polysaccharides and crude polyphenols between wild and cultivated fruit bodies of Phellinus spp[J]. Sci Seric，2016，42（5）：883-891.

冯子旺，俞力超，李峰，等. 正交试验优选桑黄多酚超声提取工艺[J]. 中国药房，2012，23（3）：221-222.

FENG Z W，YU L C，LI F，et al. Optimization of ultrasound-assisted extraction of polyphenols from Phellinus igniarius by orthogonal test[J]. China Pharm，2012，23（3）：221-222.

王杨，甄臻，隆毅，等. 基于颜色变化的酒白芍质量标准及炮制工艺研究[J]. 中药材，2020，43（9）：2141-2145.

WANG Y，ZHEN Z，LONG Y，et al. Study on quality standard and processing technology of Paeoniae Radix Alba stir-frying with wine based on color change[J]. J Chin Med Mater，2020，43（9）：2141-2145.

王文凯，张晓婷，张正，等. 多指标正交设计优选建昌帮炮制辅料蜜炙谷糠的制备工艺[J]. 中草药，2016，47（14）：2460-2464.

WANG W K，ZHANG X T，ZHANG Z，et al. Optimization of preparation process for Jianchang band processing adjuvant：honey rice chaff by multicriteria orthogonal design[J]. Chin Tradit Herb Drugs，2016，47（14）：2460-2464.

任天航，聂紫璇，廉婧，等. 层次分析法结合Box-Behnken响应面法优化炙黄芪炒制工艺[J]. 中华中医药学刊，2023，41（7）：208-213，278.

REN T H，NIE Z X，LIAN J，et al. Optimization of stir-frying process of Huangqi（Astragali Radix） by analytic hierarchy process and Box-Behnken response surface method[J]. Chin Arch Tradit Chin Med，2023，41（7）：208-213，278.

段秀俊，刘培，叶花，等. 多指标一测多评-响应曲面法优选蜜炙甘草的最佳炮制工艺[J]. 中草药，2020，51（2）：364-371.

DUAN X J，LIU P，YE H，et al. Optimization of best processing technology of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle by multi-index QAMS-response surface methodology[J]. Chin Tradit Herb Drugs，2020，51（2）：364-371.

王仁广，隋欣彤，汪艳群，等. 白屈菜蜜炙工艺的优化[J]. 中国药房，2021，32（12）：1473-1479.

WANG R G，SUI X T，WANG Y Q，et al. Optimization of the honey-stir-fired technology of Chelidonium majus[J]. China Pharm，2021，32（12）：1473-1479.

王凤娇，钟凌云，钟国跃，等. 北沙参炮制工艺的优化[J]. 中成药，2020，42（1）：24-28.

WANG F J，ZHONG L Y，ZHONG G Y，et al. Optimization of processing procedure for Glehniae Radix[J]. Chin Tradit Pat Med，2020，42（1）：24-28.

张志国，杨磊，周宜，等. 中药“蜜炙透心”的传统操作与注意事项[J].中国医院药学杂志，2019，39（17）：1812-1818.

ZHANG Z G，YANG L，ZHOU Y，et al. Operation and precautions of traditional Chinese medicine “stir-fry tho- roughly with honey”[J]. Chin J Hosp Pharm，2019，39（17）：1812-1818.

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

No data

Related Author

No data

Related Institution

No data

Address：8th Floor, Sihuan Building, No. 129 Daping Main Street, Yuzhong District, Chongqing, China Postal code：400042
Technical support is provided by Beijing Founder Electronics co., LTD 渝ICP备15012710号公网安备50010302001817
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰

Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process

DOI：10.6039/j.issn.1001-0408.2024.11.05

摘要

Abstract

关键词

Keywords

references