Study on processing technology of stir-fried Euodiae Fructus with water decoction of Coptidis Rhizoma of Zhangbang / 中草药

ABSTRACT

Objective: To optimize the processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma by L9(34) orthogonal design. Methods: The factors including the dosage of Coptidis Rhizoma, stir-frying temperature and stir-frying time, and phenolic acids (neochlorogenic acid, chlorogenic acid, caffeic acid, and cryptochlorogenic acid), flavonoids (rutin, hyperin, and narcissoside), alkaloids (dehydroevodiamine, evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine), and volatile oils in Euodiae Fructus were taken as evaluation indexes to optimize the processing technology. Results: The best processing technology for stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma was as follows the dosage ratio of Euodiae Fructus to Coptidis Rhizoma 101, stir-frying temperature 150 ℃, and stir-frying time 8 min. Conclusion: Simultaneously, taking the content of four kinds of components as the indexes, the method for optimizing the optimal processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is stable, reliable and feasible.