Processing technology and detection method of wine-fried sanguisorba officinalis

Abstract

The processing technology comprises the following steps: grading cleaned and selected radix sanguisorbae decoction pieces according to the size, adding yellow wine with the dosage being 10-35% of the weight of the radix sanguisorbae decoction pieces, uniformly stirring, moistening for 60 minutes, placing in a stir-frying container, processing at the temperature of 80-180 DEG C for 5-25 minutes, cooling, and screening out dust, thereby obtaining the wine-fried radix sanguisorbae, wherein the yellow wine accounts for 10-35% of the weight of the radix sanguisorbae decoction pieces. The optimal solution of the model obtained through response surface software analysis and actual operation are combined, and the optimal processing process conditions of the wine-roasted sanguisorba officinalis are set as follows: the processing time is 12 min, the processing temperature is 120 DEG C, and the wine adding amount is 17%. The processing technology of the wine-processed sanguisorba officinalis is optimized by adopting a response surface method, reference is provided for the processing technology of the wine-processed sanguisorba officinalis, the problems of unstable and nonstandard operation parameters in the production process of the wine-processed sanguisorba officinalis are solved, and a foundation is also provided for the quality stability of the wine-processed sanguisorba officinalis.

Description

technical field [0001] The invention belongs to the field of medicinal material processing technology, and in particular relates to a processing technology of wine-cured Burnet eucalyptus and a detection method thereof. Background technique [0002] As a commonly used traditional Chinese medicine, Burnet is stipulated in the "Chinese Pharmacopoeia" 2020 Edition (Part One) that its source is the Rosaceae plant Sanguisorba officinalis L. or Sanguisorba officinalis L.var.longifolia (Bert.) Yüet Li. Dried root, bitter, sour, astringent, slightly cold; returns to Liver and Large Intestine Meridians. It has the effect of cooling blood to stop bleeding, detoxification and suppressing sores. It is commonly used clinically to treat blood in the stool, hemorrhoids, bloody dysentery, metrorrhagia, water and fire burns, carbuncles and sores. Its processing methods include frying charcoal, washing with wine, roasting with vinegar and salt. It is recorded in "Wanke Nvshi" in the Ming Dyn...

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Problems solved by technology

[0003] At present, there have been researches on the quality standards of Burnet burnet, but the production still lacks a standardized processing process guidance, resulting in unstable and irregular process operation parameters such as temperature control in the production process, which restricts its production and application to a certain extent. , so the present invention is in order to optimize the best processing time, processing temperature, and alcohol content of Burnet burnet for wine-making, take gallic acid and tannin content as comprehensive evaluation index, and adopt CCD response surface method to process the processing time, processing temperature, and amount of wine of Burnet burnet. Investigation on the processing temperature and the amount of alcohol added

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