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- Title
Optimization of Stir-fried with Salt-water Technology in Plantain Seed by BBD-RSM.
- Authors
Dan ZHANG; Wei ZHU; Siwei CHEN; Jie TIAN
- Abstract
[Obbective] To optimize the stir-fried with salt-water technology in plantain seed, so as to facilitating its quality control of prepared decoction pieces. [Methods] By employing Box-Behnken design-response surface methodology (BBD-RSM), geniposide, verbascoside, water extract and ethanol extract were selected as indicators to optimize the parameters for the stir-fried with salt-water technology in plantain seed. [Results] The optimal conditions were determined a foUows: dissolving the prepared decoction pieces of plantain seed in 2% common salt, moistening for 0.5 h and decocting at 210 ℃ for 5 min. [Conclusions] The stir-fried with salt-water technology in plantain seed established by using BBD-RSM is feasible and has a good predictability.
- Subjects
PLANTAGO; SALINE waters; VERBASCOSIDE; RESPONSE surfaces (Statistics); SEEDS
- Publication
Medicinal Plant, 2014, Vol 5, Issue 3, p9
- ISSN
2152-3924
- Publication type
Article