Abstract
BackgroundThe present study intends to optimize the processing technology for the wine-processing of Rhizoma Coptidis, using alkaloids as indicators.MethodIn the present study, the Box–Behnken design method was adopted to optimize the processing technology for Rhizoma Coptidis, using the alkaloid component quantities as the index. 100 g of Rhizoma Coptidis slices and 12.5 g of Rhizoma Coptidis wine were used. After full mixing, box-Behnken design method was used to optimize the processing time, processing temperature and processing time of coptis chinensis by taking alkaloid content as index. After mixing well, these components were fried in a container at 125 °C for 6 min and exhibited good parallelism.ResultsThe content of alkaloids in coptis chinensis was the highest after roasting at 125 °C for 6 min. The characteristic components were berberine hydrochloride, and the relative content was about 15.96%. And showed good parallelism. The effective components of Rhizoma Coptidis were primarily alkaloids.ConclusionThe optimized processing technology for Rhizoma Coptidis is good.
Highlights
The present study intends to optimize the processing technology for the wine-processing of Rhizoma Coptidis, using alkaloids as indicators
Single‐factor investigation of the processing technology for the wine‐processing of Rhizoma Coptidis Investigation into the liquid absorption rate Modern studies show that the following six alkaloids are mainly found in coptis chinensis, which are: Medicine
The results showed that the absorption rate of Rhizoma Coptidis was approximately 1 ml/g
Summary
Single‐factor investigation of the processing technology for the wine‐processing of Rhizoma Coptidis Investigation into the liquid absorption rate Modern studies show that the following six alkaloids are mainly found in coptis chinensis, which are: Medicine. In the present study, 100 g of Rhizoma Coptidis and 12.5 g of yellow wine were weighed and used They were mixed well, and the absorption time was measured. Investigation into the processing time In the present study, 100 g of Rhizoma Coptidis and 12.5 g of yellow wine were weighed, mixed well, and stirred and fried at 80 °C and 150 °C. Considering the actual situation of the instruments and equipment, the best process was adjusted to the following: A = 0, B = 125, and C = 6 This means that 100 g of Rhizoma Coptidis and 12.5 g of yellow wine should be weighed, mixed well, and stirred and fried at 125 °C for 6 min.
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