Optimization of stir-frying with saltwater technology of Citrus reticulate by entropy weight method combined with central composite design-response surface method / 中国药房
China Pharmacy
; (12): 165-171, 2022.
Article
in Zh
| WPRIM
| ID: wpr-913106
Responsible library:
WPRO
ABSTRACT
O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ,nomilin and obacunone ,color difference value and free radical scavenging rate of 1,1-diphenyl-2-trinitrophenyl hydrazine (DPPH) as the indexes ,the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ,stewing time,frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1(mL/g),stewing time of 22 min,frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ,the average comprehensive score of the optimized technology was 92.35(RSD=2.19%),and its relative error with the predicted value (93.25)was 1.10%. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.
Full text:
1
Database:
WPRIM
Type of study:
Prognostic_studies
Language:
Zh
Journal:
China Pharmacy
Year:
2022
Document type:
Article