Process optimization of Morinda officinalis with wine steaming by star dot design-response surface methodology / 药学实践杂志
Journal of Pharmaceutical Practice
; (6): 447-450, 2020.
Article
in Zh
| WPRIM
| ID: wpr-825623
Responsible library:
WPRO
ABSTRACT
Objective To establish the best wine steaming process for morinda officinalis with monotropein as indicator. Methods Response surface methodology was used to optimize the wine steaming process for morinda officinalis with the amount of rice wine, stewing time, moistening time and the monotropein content as evaluation indexes. Results The best condition was identified with rice wine (rice wine/herbs, g/g) 10%, moistening time 1.0 h, fully steamed and dried. Conclusion The Star dot design-response surface method can be used to optimize the wine steaming process for morinda officinalis.
Full text:
1
Database:
WPRIM
Language:
Zh
Journal:
Journal of Pharmaceutical Practice
Year:
2020
Document type:
Article