Quality control method of roasted wheat germ granules

Abstract

The application provides a quality control method of fried millet bud formula granules, and relates to the technical field of quality analysis of fried millet buds; the quality control method comprises the following steps: obtaining a characteristic spectrum of fried millet bud decoction pieces by adopting liquid chromatography, screening out fried millet bud decoction pieces with a relative peak area ratio of 5-hydroxymethyl furfural and 4-coumaric acid between 13 and 16 as raw materials of fried millet bud formula granules, decocting, filtering and reducing pressure concentrating the screened fried millet bud decoction pieces to obtain fried millet bud extract, and then adding accessories to dry granulation to obtain fried millet bud formula granules; the application selects the required fried millet bud raw materials, the content of 4-coumaric acid in the prepared fried millet bud formula granules is 0.18 mg / g-0.28 mg / g, and the extract yield and extract are obviously improved, so that the quality stability of the fried millet bud formula granules can be effectively and comprehensively controlled.

Description

Technical Field

[0001] This invention relates to the field of roasted germinated barley quality analysis technology, specifically to a quality control method for roasted germinated barley granules. Background Technology

[0002] Germinated millet is obtained by germinating and drying the mature fruit of the millet plant *Setaria italica* (L.) Beauv., a member of the Poaceae family. Different processed forms have slightly different effects. Raw millet sprouts are used to harmonize the stomach and promote digestion, strengthen the spleen and improve appetite, and are used for indigestion, abdominal distension, bad breath, weak spleen and stomach, and loss of appetite. Roasted millet sprouts are more focused on promoting digestion and are used for loss of appetite. Charred millet sprouts are good at resolving stagnation and are used for indigestion. Different degrees of roasting yield roasted millet sprouts and charred millet sprouts. Roasted millet sprouts are made by roasting raw millet sprouts until the surface is deep yellow and has a fragrant aroma, while charred millet sprouts are made by roasting raw millet sprouts until the surface is dark yellow and has a charred aroma. Roasted and charred millet sprouts can be distinguished by their smell and color.

[0003] Germination of rice sprouts produces numerous secondary metabolites. The phenylpropanoid metabolic pathway is a crucial pathway for plant secondary metabolism, and 4-coumaric acid coenzyme A is an important enzyme in this process. Roasting is a heat treatment of raw rice sprouts. During roasting, proteins and carbohydrates undergo the Maillard reaction to produce 5-hydroxymethylfurfural, causing changes in the appearance and odor of the sprouts. Meanwhile, 4-coumaric acid coenzyme A is denatured by heat, decomposing into 4-coumaric acid. The roasting process alters the composition of the sprouts, leading to changes in their efficacy. 5-hydroxymethylfurfural has anti-inflammatory and antioxidant effects, and can improve chronic inflammation. 4-coumaric acid has the effects of scavenging free radicals, inhibiting lipid peroxidation, inhibiting tumor angiogenesis, inhibiting platelet aggregation, and reducing atherosclerosis. It can also promote blood circulation, detoxify, reduce swelling, and promote bile secretion. Based on the efficacy analysis of roasted rice sprouts, both 5-hydroxymethylfurfural and 4-coumaric acid play important roles in their efficacy; therefore, the roasting process should be closely monitored. Due to differences in the content of protein, carbohydrates, and secondary metabolites, 5-hydroxymethylfurfural and 4-coumaric acid exhibit different trends during processing. 5-hydroxymethylfurfural shows a positive correlation with its color change, thus it can be used as a reference indicator for screening processed germinated barley products.

[0004] Traditional Chinese medicine (TCM) granules are a common form of medication due to their convenience in administration, storage, portability, and quality control. However, current technologies for quality control of TCM granules typically focus on preparation processes such as extraction, concentration, and drying, while the control of raw materials has not been explored in depth.

[0005] Therefore, providing a quality control method for roasted germinated barley granules by controlling the raw materials of roasted germinated barley slices is an urgent problem to be solved. Summary of the Invention

[0006] Specifically addressing the shortcomings of existing technologies, this invention provides a quality control method for roasted barley sprout granules, comprising the following steps: obtaining characteristic chromatograms of roasted barley sprout slices using liquid chromatography; screening roasted barley sprout slices with a relative peak area ratio of 5-hydroxymethylfurfural to 4-coumaric acid between 13 and 16 as raw materials for roasted barley sprout granules; decocting the selected roasted barley sprout slices with water, filtering, and concentrating under reduced pressure to obtain roasted barley sprout extract; adding excipients and dry granulating to obtain roasted barley sprout granules; this invention, by screening roasted barley sprout raw materials that meet the requirements, produces roasted barley sprout granules with a 4-coumaric acid content of 0.18 mg / g-0.28 mg / g, and significantly improves the extract yield and extract content, effectively and comprehensively controlling the stability of the quality of roasted barley sprout granules.

[0007] The objective of this invention is achieved through the following technical solution: In a first aspect, the present invention provides a quality control method for roasted germinated barley granules, the quality control method comprising the following steps: S1. The roasted germinated rice slices are pretreated and detected by liquid chromatography to obtain the characteristic spectrum of the roasted germinated rice slices. Roasted germinated rice slices with a relative peak area ratio of 5-hydroxymethylfurfural to 4-coumaric acid between 13 and 16 in the characteristic spectrum are selected as the raw material for roasted germinated rice formula granules. S2. Add water to the selected roasted barley sprout slices, decoct, filter, and concentrate under reduced pressure to obtain roasted barley sprout extract. Then add excipients, spray dry, and granulate by dry method to obtain roasted barley sprout formula granules. The chromatographic column used in the liquid chromatography method is a column packed with octadecylsilane-bonded silica gel.

[0008] In some specific embodiments of the present invention, in step S1, the pretreatment method is to pulverize the roasted germinated barley slices, add 50% methanol solution, sonicate and filter to obtain the test solution.

[0009] In some specific embodiments of the present invention, in step S1, the mobile phase of the liquid chromatography includes mobile phase A and mobile phase B; mobile phase A includes acetonitrile, and mobile phase B includes a 0.4% phosphoric acid solution. The flow rate of the mobile phase is 0.3 ml per minute.

[0010] In some specific embodiments of the present invention, in step S1, the elution method of the liquid chromatography is gradient elution, and the gradient elution procedure is as follows: From 0 to 5 minutes, the volume fraction of mobile phase A changed uniformly from 2% to 3%, and the volume fraction of mobile phase B changed uniformly from 98% to 97%. Between 5 and 8 minutes, the volume fraction of mobile phase A changed uniformly from 3% to 5%, and the volume fraction of mobile phase B changed uniformly from 97% to 95%. Between 8 and 12 minutes, the volume fraction of mobile phase A changed uniformly from 5% to 8%, and the volume fraction of mobile phase B changed uniformly from 95% to 92%. Between 12 and 14 minutes, the volume fraction of mobile phase A changed uniformly from 8% to 10%, and the volume fraction of mobile phase B changed uniformly from 92% to 90%. From minute 14 to minute 17, the volume fraction of mobile phase A was 10%, and the volume fraction of mobile phase B was 90%. Between 17 and 19 minutes, the volume fraction of mobile phase A changed uniformly from 10% to 11%, and the volume fraction of mobile phase B changed uniformly from 90% to 89%. From minute 19 to minute 21, the volume fraction of mobile phase A was 11%, and the volume fraction of mobile phase B was 89%. Between 21 and 24 minutes, the volume fraction of mobile phase A changed uniformly from 11% to 12%, and the volume fraction of mobile phase B changed uniformly from 89% to 88%. From minute 24 to minute 26, the volume fraction of mobile phase A was 12%, and the volume fraction of mobile phase B was 88%. Between minutes 26 and 31, the volume fraction of mobile phase A changed uniformly from 12% to 15%, and the volume fraction of mobile phase B changed uniformly from 88% to 85%. Between 31 and 35 minutes, the volume fraction of mobile phase A changed uniformly from 15% to 22%, and the volume fraction of mobile phase B changed uniformly from 85% to 78%. Between 35 and 38 minutes, the volume fraction of mobile phase A changed uniformly from 22% to 30%, and the volume fraction of mobile phase B changed uniformly from 78% to 70%. Between 38 and 40 minutes, the volume fraction of mobile phase A was 30%, and the volume fraction of mobile phase B was 70%.

[0011] In some specific embodiments of the present invention, the characteristic spectrum of the roasted germinated barley slices includes 7 characteristic peaks, with peak 4 as the reference peak. The relative retention times of the remaining characteristic peaks should be within ±10% of a specified value. The specified values ​​are: peak 1 is 0.17, peak 2 is 0.25, peak 3 is 0.87, peak 5 is 1.10, peak 6 is 1.20, and peak 7 is 1.40. Peak 4 is the 4-coumaric acid peak.

[0012] In some specific embodiments of the present invention, the chromatographic column has a length of 100 mm, an inner diameter of 2.1 mm, and a particle size of 1.8 μm or 1.9 μm; the column temperature is 28 °C.

[0013] In some specific embodiments of the present invention, in step S1, the detection wavelength of the liquid chromatography method is 310 nm.

[0014] In some specific embodiments of the present invention, in step S2, the relative density of the concentrated roasted barley sprout extract is 1.00~1.03, and the temperature of the vacuum concentration is 50-70℃.

[0015] In some specific embodiments of the present invention, in step S2, the decoction is performed twice; based on the volume of the roasted germinated barley slices, the first decoction is performed with 8-15 times the volume of the roasted germinated barley slices of water, and the decoction is boiled for 0.2-1 hours; the second decoction is performed with 8-15 times the volume of the roasted germinated barley slices of water, and the decoction is boiled for 0.2-1 hours.

[0016] In some specific embodiments of the present invention, in step S2, the frequency of the ultrasound is 40 kHz, the power is 250 W, and the duration of the ultrasound is 30 minutes.

[0017] The beneficial effects achieved by this invention are as follows: This invention uses the characteristic chromatograms of roasted barley sprouts to screen roasted barley sprouts with a relative peak area ratio of 5-hydroxymethylfurfural to 4-coumaric acid between 13 and 16 as qualified roasted barley sprout raw materials. This allows for the production of higher quality roasted barley sprout formula granules, with 4-coumaric acid content ranging from 0.18 mg / g to 0.28 mg / g in the granules. Furthermore, the yield and extract content of the roasted barley sprout formula granules are significantly improved, effectively and comprehensively controlling the stability of the roasted barley sprout formula granule quality. Attached Figure Description

[0018] To more clearly illustrate the technical solution of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 The liquid chromatographic characteristic spectrum of roasted germinated barley; Figure 2 A comparison of peak areas in the characteristic spectra of roasted germinated rice under different roasting times. Detailed Implementation

[0020] The present invention will be further described in detail below with reference to specific embodiments. The following embodiments are not intended to limit the present invention, but only to illustrate the present invention. Unless otherwise specified, the experimental methods used in the following embodiments are generally performed under conventional conditions. Unless otherwise specified, the materials and reagents used in the following embodiments are commercially available.

[0021] The instruments, chromatographic columns, and reagents used in this invention are as follows: instrument: Shimadzu 30AT high performance liquid chromatograph, UV detector, LabSolutions operating system; Waters ultra-high performance liquid chromatograph, 2489 UV / Vis Detector, Empower operating system; ME104E electronic balance (Mettler Toledo), JY20002 electronic balance (Mettler Toledo), KQ-300DB ultrasonic cleaner (Kunshan Ultrasonic Instrument Co., Ltd.); DZKW-4 electronic constant temperature water bath (Beijing Zhongxing Weiye Instrument Co., Ltd.); Chromatographic column: ACQUITY UPLC HSS T3 (2.1×100mm, 1.8μm) (SN02943312925153); ACQUITY UPLC HSS T3 (2.1×100mm, 1.8μm) (SN03023318815191); HPLC Shim-pack GIST C18-AQ (2.1×100mm, 1.9μm); Agilent Extend-C18 (2.1×100mm, 1.8μm); Reagents: 4-Coumaric acid reference standard (batch number: 112037-202102, purity 99.7%, China National Institutes for Food and Drug Control). 5-Hydroxymethylfurfural reference standard (batch number: 111626-202417, purity 99.8%, China National Institutes for Food and Drug Control). Acetonitrile (chromatographic grade, Fisher Chemical); acetic acid (chromatographic grade, Fisher Chemical); phosphoric acid (chromatographic grade, Fisher Chemical); distilled water (Watsons); ethanol (analytical grade, Sinopharm Chemical Reagent Co., Ltd.); methanol (analytical grade, Sinopharm Chemical Reagent Co., Ltd.); all other reagents were analytical grade.

[0022] Example 1: Characteristic chromatogram of stir-fried germinated rice slices Preparation of reference solution: Weigh an appropriate amount of 4-coumaric acid reference standard accurately, add methanol to prepare a solution containing 20 μg per ml, and use it as the reference solution.

[0023] Preparation of the test solution: Take an appropriate amount of roasted germinated barley slices, crush them, take about 1.0-3.0g of powder, weigh it accurately, add 50ml of 50% methanol, weigh it, sonicate (frequency 40kHz, power 250W) for 30 minutes, take it out, let it cool, add weight, filter it to obtain the test solution.

[0024] The assay method involves precisely injecting 2 μl of the reference solution and the test solution into a liquid chromatograph for determination, thereby obtaining the characteristic chromatogram of the roasted germinated barley slices.

[0025] The chromatographic conditions for the liquid chromatograph are as follows: A chromatographic column packed with octadecylsilane-bonded silica gel (100 mm length, 2.1 mm inner diameter, 1.8 μm particle size) was used; acetonitrile was used as mobile phase A, and 0.4% phosphoric acid was used as mobile phase B, with gradient elution performed according to Table 1; the flow rate was 0.3 mL / min; the column temperature was 28 °C; and the detection wavelength was 310 nm. The theoretical plate number, calculated based on the 4-coumaric acid peak, should be no less than 50,000.

[0026] Table 1 Gradient elution table

[0027] Characteristic chromatograms of the stir-fried germinated barley slices test sample are as follows: Figure 1 As shown, the liquid chromatogram exhibits seven characteristic peaks. The peak corresponding to the 4-coumaric acid reference peak is designated as the S peak. The relative retention times of each characteristic peak and the S peak are calculated, and these relative retention times should be within ±10% of the specified values. The specified values ​​are: 0.17 (peak 1), 0.25 (peak 2), 0.87 (peak 3), 1.10 (peak 5), 1.20 (peak 6), and 1.40 (peak 7). Among these, peak 2 is 5-hydroxymethylfurfural, peak 4 is 4-coumaric acid, and peak 6 is ferulic acid.

[0028] Example 2: Preparation of stir-fried germinated barley slices (1) Take one batch of raw germinated rice that meets the standards of the Chinese Pharmacopoeia (2020 edition), weighing 1 kg.

[0029] (2) Remove impurities from the raw rice sprouts to obtain clean rice sprout slices for later use.

[0030] (3) Heat the drum stir-frying machine and monitor the temperature. When the temperature reaches 170℃, pour the germinated rice slices into the stir-frying machine and stir-fry. Take out the same weight of stir-fried germinated rice slices at 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 47 minutes, 50 minutes, 52 minutes and 55 minutes respectively, let them cool, and you will get stir-fried germinated rice slices with different stir-frying times.

[0031] (4) The roasted germinated rice slices with different roasting times were crushed, and the characteristic spectra of roasted germinated rice slices with different roasting times were obtained according to the above-mentioned method for detecting the characteristic spectra of roasted germinated rice. The peak area ratio of peak 2 / peak 4 was calculated. The comparison results of the peak areas of the characteristic spectra of roasted germinated rice under different roasting times are shown in Table 2. Figure 2 As shown.

[0032] Table 2. Comparison of peak areas in characteristic spectra of roasted germinated rice under different roasting times (converter furnace)

[0033] Example 3: Preparation of roasted germinated barley granules Raw material selection: Fresh barley sprouts were stir-fried to prepare different batches of stir-fried barley sprout slices. The characteristic spectrum of stir-fried barley sprout slices was obtained according to the detection method of the characteristic spectrum of stir-fried barley sprouts mentioned above. The peak area ratio of peak 2 to peak 4 was calculated. Stir-fried barley sprout slices with a relative peak area ratio of 5-hydroxymethylfurfural (peak 2) to 4-coumaric acid (peak 4) between 13 and 16 were selected as raw materials for stir-fried barley sprout formula granules.

[0034] Take an appropriate amount of the above-mentioned roasted germinated barley slices, decoct twice. For the first decoction, add 11 times the amount of water and boil for 0.5 hours. For the second decoction, add 11 times the amount of water and boil for 0.5 hours. Filter the extract while hot through a 150-mesh sieve, combine the filtrates, mix well, and concentrate the filtrate under reduced pressure at 65℃ to obtain a pure extract with a relative density of 1.01~1.03 (65℃). Spray dry, add an appropriate amount of dextrin, and granulate by dry method to obtain the finished product of roasted germinated barley formula granules.

[0035] The content of 4-coumaric acid in the finished product of roasted germinated barley granules was detected by using the characteristic spectrum detection method of roasted germinated barley.

[0036] Methods for determining and calculating the content of 4-coumaric acid: [Content Determination] 4-Coumaric acid was determined by high performance liquid chromatography (General Chapter 0512, Chinese Pharmacopoeia 2020 Edition).

[0037] Chromatographic conditions and system suitability tests were performed using an octadecylsilane-bonded silica column (100 mm length, 2.1 mm inner diameter, 1.8 μm particle size); acetonitrile as mobile phase A and 0.4% phosphoric acid as mobile phase B, with gradient elution according to the table below; flow rate of 0.3 mL / min; column temperature of 30 °C; and detection wavelength of 310 nm. The theoretical plate number, calculated based on the 4-coumaric acid peak, should be no less than 20,000.

[0038] Gradient elution table

[0039] Preparation of reference solution: Take an appropriate amount of 4-coumaric acid reference standard, accurately weigh it, and add methanol to prepare a solution containing 10 μg per ml, which is used as the reference solution.

[0040] Preparation of the test solution: Take 1.0 g of the powder, accurately weigh it, add 50 ml of 50% methanol, weigh it, sonicate (frequency 250 W, power 40 kHz) for 30 minutes, take it out, cool it, filter it, and take the filtrate to obtain the test solution.

[0041] The determination method involves precisely pipetting 1-3 μl of the reference solution and the test solution into the liquid chromatograph and measuring the results.

[0042] Methods for detecting and calculating the yield of extract: Take the extract of roasted barley sprouts and place it in a pre-weighed beaker. After the extract cools, weigh it. After shaking well, weigh about 1 / 10 of the total weight of the combined first and second decoctions. Accurately weigh the mixture and place it in a pre-weighed evaporating dish. Evaporate to dryness in a water bath and dry at 105℃ for 6 hours. Cool it in a desiccator for 30 minutes and quickly and accurately weigh it. Calculate the yield of extract.

[0043]

[0044] The method for determining and calculating leachate is as follows: The method for determining leachate is the alcohol-soluble leachate determination method (2201 leachate determination method) of the 2025 edition of the Chinese Pharmacopoeia.

[0045] Accurately weigh 2g of roasted germinated barley and place it in a 100ml Erlenmeyer flask. Accurately add 50ml of ethanol, seal tightly, weigh, and let stand for 1 hour. Then connect a reflux condenser, heat to boiling, and maintain a gentle boil for 1 hour. After cooling, remove the Erlenmeyer flask, seal tightly, weigh again, replenish the lost weight with ethanol, shake well, filter through a dry filter, accurately measure 25ml of the filtrate, place it in an evaporating dish that has been dried to constant weight, evaporate to dryness on a water bath, dry at 105℃ for 3 hours, cool in a desiccator for 30 minutes, quickly and accurately weigh, and calculate the content (%) of the extract.

[0046]

[0047] Table 3. Comparison of quality of different batches of roasted germinated rice

[0048] Table 4. Comparison of data ranges for batches with controlled and uncontrolled peak 2 / peak 4 area ratios of roasted germinated barley slices.

[0049] As shown in Tables 3 and 4, when the ratio of the peak area of ​​peak 2 to peak 4 of the medicinal slices is between 13.0 and 16.0 according to the characteristic chromatogram, the yield of extract and extract are both higher, and the content of 4-coumaric acid is also higher. This is because the quality of the roasted germinated rice slices used is higher. Roasted germinated rice slices with a relative peak area ratio of 5-hydroxymethylfurfural to 4-coumaric acid between 13 and 16 in the characteristic chromatogram are selected as raw materials for roasted germinated rice formula granules. This type of medicinal slice is more conducive to the dissolution of effective ingredients, thereby improving the yield of extract, extract and content.

[0050] When the peak area ratio of peak 2 to peak 4 of the processed grain slices is greater than 16, it indicates that the processed grain slices have been over-processed. Peak 2 (5-hydroxymethylfurfural) increases with the increase of the frying time, but due to over-frying, the content of 4-coumaric acid is significantly reduced, resulting in a peak 2 / peak 4 ratio greater than 16. At this time, the extract content is significantly reduced. This is because the frying time is too long, the components in the grain slices change, alcohol-soluble substances are lost, and water-soluble substances increase, resulting in an increase in the yield of extract and a decrease in the extract content.

[0051] When the peak area ratio of peak 2 to peak 4 of the processed medicinal slices is less than 13, the content of 4-coumaric acid in the obtained granules decreases significantly, indicating that the quality of the obtained granules is unstable. The extract, yield, and content are all far lower than the control values ​​because the roasted germ slices used are either not roasted properly or over-roasted. The quality of the roasted germ slices was not screened and controlled, which made it difficult to extract the effective ingredients or caused the effective ingredients to be lost, thus affecting the quality of the corresponding batch of formula granules.

[0052] Therefore, this invention can obtain high-quality formula granules by controlling the peak area ratio of peak 2 / peak 4 in the characteristic spectrum of medicinal slices from the source of production to between 13.0 and 16.0. Furthermore, the invention can effectively and comprehensively control the stability of the quality of roasted germ formula granules through characteristic spectrum and 4-coumaric acid content determination methods.

[0053] Comparative Example 1 Referring to Example 3, raw germinated barley was stir-fried to prepare different batches of stir-fried barley slices. Stir-fried barley slices with a relative peak area ratio of 5-hydroxymethylfurfural (peak 2) to 4-coumaric acid (peak 4) not between 13 and 16 were selected as raw materials for stir-fried barley granules. Then, the barley slices were decocted, filtered, concentrated under reduced pressure, and granulated by dry method to obtain stir-fried barley granules.

[0054] The content of 4-coumaric acid, yield, and extract of roasted barley germ granules were tested, as shown in Table 3.

[0055] The above specific embodiments further illustrate the purpose, technical solution and beneficial effects of this application. It should be understood that the above are only specific embodiments of this application and are not intended to limit the scope of protection of this application. Any modifications, equivalent substitutions, improvements, etc., made on the basis of the technical solution of this application should be included within the scope of protection of this application.

Claims

1. A quality control method for roasted germinated barley granules, characterized in that, The quality control method includes the following steps: S1. The roasted germinated rice slices are pretreated and detected by liquid chromatography to obtain the characteristic spectrum of the roasted germinated rice slices. Roasted germinated rice slices with a relative peak area ratio of 5-hydroxymethylfurfural to 4-coumaric acid between 13 and 16 in the characteristic spectrum are selected as the raw material for roasted germinated rice formula granules. S2. Add water to the selected roasted barley sprout slices, decoct, filter, and concentrate under reduced pressure to obtain roasted barley sprout extract. Then add excipients, spray dry, and granulate by dry method to obtain roasted barley sprout formula granules. The chromatographic column used in the liquid chromatography method is a column packed with octadecylsilane-bonded silica gel.

2. The quality control method according to claim 1, characterized in that, In step S1, the pretreatment method is to crush the roasted germinated barley slices, add 50% methanol solution, sonicate and filter to obtain the test solution.

3. The quality control method according to claim 1, characterized in that, In step S1, the mobile phase of the liquid chromatography method includes mobile phase A and mobile phase B; mobile phase A includes acetonitrile, and mobile phase B includes a 0.4% phosphoric acid solution. The flow rate of the mobile phase is 0.3 ml per minute.

4. The quality control method according to claim 3, characterized in that, In step S1, the elution method of the liquid chromatography is gradient elution, and the gradient elution procedure is as follows: From 0 to 5 minutes, the volume fraction of mobile phase A changed uniformly from 2% to 3%, and the volume fraction of mobile phase B changed uniformly from 98% to 97%. Between 5 and 8 minutes, the volume fraction of mobile phase A changed uniformly from 3% to 5%, and the volume fraction of mobile phase B changed uniformly from 97% to 95%. Between 8 and 12 minutes, the volume fraction of mobile phase A changed uniformly from 5% to 8%, and the volume fraction of mobile phase B changed uniformly from 95% to 92%. Between 12 and 14 minutes, the volume fraction of mobile phase A changed uniformly from 8% to 10%, and the volume fraction of mobile phase B changed uniformly from 92% to 90%. From minute 14 to minute 17, the volume fraction of mobile phase A was 10%, and the volume fraction of mobile phase B was 90%. Between 17 and 19 minutes, the volume fraction of mobile phase A changed uniformly from 10% to 11%, and the volume fraction of mobile phase B changed uniformly from 90% to 89%. From minute 19 to minute 21, the volume fraction of mobile phase A was 11%, and the volume fraction of mobile phase B was 89%. Between 21 and 24 minutes, the volume fraction of mobile phase A changed uniformly from 11% to 12%, and the volume fraction of mobile phase B changed uniformly from 89% to 88%. From minute 24 to minute 26, the volume fraction of mobile phase A was 12%, and the volume fraction of mobile phase B was 88%. Between minutes 26 and 31, the volume fraction of mobile phase A changed uniformly from 12% to 15%, and the volume fraction of mobile phase B changed uniformly from 88% to 85%. Between 31 and 35 minutes, the volume fraction of mobile phase A changed uniformly from 15% to 22%, and the volume fraction of mobile phase B changed uniformly from 85% to 78%. Between 35 and 38 minutes, the volume fraction of mobile phase A changed uniformly from 22% to 30%, and the volume fraction of mobile phase B changed uniformly from 78% to 70%. Between 38 and 40 minutes, the volume fraction of mobile phase A was 30%, and the volume fraction of mobile phase B was 70%.

5. The quality control method according to claim 4, characterized in that, The characteristic spectrum of the roasted germinated barley slices includes 7 characteristic peaks, with peak 4 as the reference peak. The relative retention times of the remaining characteristic peaks should be within ±10% of the specified values, which are: peak 1 is 0.17, peak 2 is 0.25, peak 3 is 0.87, peak 5 is 1.10, peak 6 is 1.20, and peak 7 is 1.40; among which peak 4 is the 4-coumaric acid peak.

6. The quality control method according to claim 1, characterized in that, The chromatographic column has a length of 100 mm, an inner diameter of 2.1 mm, and a particle size of 1.8 μm or 1.9 μm; the column temperature is 28 °C.

7. The quality control method according to claim 1, characterized in that, In step S1, the detection wavelength of the liquid chromatography method is 310 nm.

8. The quality control method according to claim 1, characterized in that, In step S2, the relative density of the concentrated roasted barley sprout extract is 1.00~1.03, and the temperature of the vacuum concentration is 50-70℃.

9. The quality control method according to claim 1, characterized in that, In step S2, the decoction is performed twice; based on the volume of the roasted germinated barley slices, the first decoction is performed with 8-15 times the volume of the roasted germinated barley slices of water, and the decoction is boiled and extracted for 0.2-1 hours; the second decoction is performed with 8-15 times the volume of the roasted germinated barley slices of water, and the decoction is boiled and extracted for 0.2-1 hours.

10. The quality control method according to claim 1, characterized in that, In step S2, the frequency of the ultrasound is 40 kHz, the power is 250 W, and the duration of the ultrasound is 30 minutes.

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