Study On Processing Technology And Quality Standard Of Fried Citri Reticulatae Pericarpium And Analysis Of Processing Mechanism

Citri Reticulatae Pericarpium（CRP）is the dry and mature peel of Citrus reticulata Blanco and its cultivated varieties.CRP has the efficacy of regulating qi and strengthening the spleen,drying dampness and eliminating phlegm.It is widely used in clinical practice,and is often used to treat abdominal distention,vomiting and diarrhea,and excessive cough and phlegm.At present,stir-fried CRP has no specific parameters of the processing technology recorded in the processing standards of local Chinese herbal decoction pieces,the 2020 edition of Chinese Pharmacopoeia and the literature records,so there are many inconvenience in production and quality control.In this paper,the processing technology of stir-fried CRP was optimized based on single factor method and response surface method.The small scale and large-scale production of CRP from different producing areas were verified,and the quality was studied.The components and activities of flavonoids,volatile oils and polysaccharides from CRP and stir-fried CRP were studied.The main conclusions are as follows:（1）The best processing technology of stir-fried CRP is as follows:frying temperature was120±10℃and frying time was 13±1 min.After large-scale production amplification verification,the stability of the processing process is good.The quality of stir-fried CRP was studied with reference to the provisions of the 2020 edition of Chinese Pharmacopoeia.The stir-fried CRP obtained in this study was in line with the provisions of the 2020 edition of Chinese Pharmacopoeia.（2）The D101 macroporous adsorption resin was used to purify the crude flavonoids from CRP and stir-fried CRP.After purification,the content of total flavonoids increased by 3.86 times,reaching 54%.Flavonoids from CRP had strong antioxidant activity,and the antioxidant activity of flavonoids purified from stir-fried CRP was generally better than that of CRP.HPLC superposition fingerprint of purified flavonoids from CRP and stir-fried CRP was established,and 22 common chromatogram peaks were determined.The chemical composition of flavones from different batches of CRP and stir-fried CRP was relatively similar,indicating that the processing of tangerine peel did not change the structure of flavonoids,but the content of flavonoids was affected by processing.The gray correlation method was used to analyze the spectrum-effect relationship,and the results showed that the correlation degree of common peaks was above 0.6,indicating that the better antioxidant activity of this flavonoid may also be the result of the combined action of various components.（3）Response surface method was used to optimize the hot water reflux extraction process of volatile oils from CRP.The optimal extraction conditions were as follows:extraction time was4.18 h,soaking time was 7.2 h and liquid-solid ratio was 17.22 m L/g.Under these extraction conditions,the extraction rate of volatile oils from CRP was 2.11±0.03%,and the extraction rate of volatile oils from stir-fried CRP was 1.58±0.04%.The extraction rate of volatile oils of stir-fried CRP was lower than that of CRP.The results of GC-MS and infrared spectrum showed that the stir-fried processing of CRP could change the component proportion of the volatile oils,but did not change the types of the main chemical components.In addition to some antioxidant and antibacterial activities,the volatile oils of CRP showed strong antitussive and expectorant activities before and after processing.The activity of volatile oils of stir-fried CRP was obviously better than that of CRP.（4）The contents of carbohydrate,uronic acid and protein of polysaccharide components in CRP and stir-fried CRP were different under the same conditions,indicating that stir-fried processing had a greater effect on CRP polysaccharide.The monosaccharide composition analysis showed that the 8 polysaccharides were composed of Man,Rha,Glu A,Gal A,Glu,Gal,Xyl,Arab,and Fuc,with extremely rich monosaccharide components,and the monosaccharide composition of the 8 polysaccharides had different molar ratios.All of the 8 polysaccharides showed good antioxidant activity against ABTS free radicals,and the best one was SCRPP-4,with IC₅₀value of 0.13±0.01 mg/m L.In this paper,the processing technology of stir-fried CRP was studied,and the stability and feasibility in large industrial production was verified through small and large scale production tests,and the processing cost was reduced.On this basis,the quality of stir-fried CRP was studied and the effect of processing on the composition and activity of the flavonoids,volatile oils and polysaccharide in CRP was studied.