药食两用中药来源石头饼的工艺优化及质量控制研究

Process optimization and quality control of stone cake with medicine-food herbs

中文关键词:  石头饼  药食两用中药  工艺优化  感官评价  质量控制

英文关键词:stone cake  medicine-food herbs  process optimization  sensory evaluation  quality control

中文摘要:

      目的 优化药食两用中药来源石头饼工艺, 并建立质量控制方法。方法 以感官评价为指标, 在单因素考察基础上, 采用随机正交试验, 对石头饼关键工艺参数进行优化。采用薄层色谱法鉴别、高效液相色谱法对石头饼中黄芪、山茱萸等药味及所含马钱苷进行定性和定量分析。结果 单因素试验结果表明, 药食两用中药与小麦粉配比为5%~10%、饼皮厚度为1~2 mm、200 ℃烘焙10~15 min时, 石头饼感官评价得分较高; 酵母、棕榈油添加量对石头饼总体感官评价结果影响不大, 结合实际, 确定酵母添加量为1%, 棕榈油涂抹石子进行加工。正交试验结果表明, 药食两用药粉配比为10%、饼皮厚度为1~2 mm、200 ℃烘焙16 min时, 所得石头饼感官评价结果良好, 工艺稳定可行。薄层色谱及含量测定结果表明, 黄芪、山茱萸等药味薄层色谱鉴别方法斑点清晰、阴性无干扰, 含量测定方法学考察结果良好, 马钱苷平均含量为0.14 mg/g。结论 优化的药食两用石头饼工艺稳定可行, 建立的定性、定量方法能够有效对该石头饼进行质量控制。

英文摘要:

      Objective To optimize the process of stone cake with medicine-food herbs and establish a quality control method. Methods Taking sensory evaluation as indexes, based on the single factors investigation, the key process parameters of stone cake were optimized by random orthogonal tests. The quality and quantity of Astragali radix, Corni fructus, and loganin in the stone cake were analyzed by thin-layer chromatography (TLC) and high performance liquid chromatography (HPLC). Results The results of single factor test showed that the sensory evaluation score of the stone cake was high while the ratio of medicine-food herbs to wheat powder was 5%?10%, the thickness of cake skin was 1-2 mm when baking at 200 ℃ for 10?15 min. The addition amount of yeast and palm oil had little effects on the overall sensory evaluation results of stone cake. Combined with the actual situation, it was determined that the addition amount of yeast was 1%, and palm oil was coated with stones for processing. The random orthogonal tests showed that the sensory evaluation results of stone cake were good, when the ratio of medicine and food powder was 10%, the thickness of cake skin was 1?2 mm and baked at 200 ℃ for 16 min. Hence, the optimized process was stable and feasible. The results of TLC and content determination showed that the TLC identifications of Astragali radix and Corni fructus had clear spots, without negative interference, and the average content of loganin in stone cake was 0.14 mg/g with good methodological investigation. Conclusion The optimized process for the stone cake with medicine-food is stable and feasible, and the established qualitive and quantitative methods can effectively control the quality of the stone cake.