Research On The Integrated Processing And Preparation Technology Of Cinnamon And Its Quality Evaluatio

Objective:Cinnamon is widely used to cure cardiovascular system,nervous system,endocrine system and digestive system disease.Based on the field processing and production and processing research of cinnamon,this study studied the key process and conducted a systematic evaluation of the quality of the cinnamon slices made by integrated processing production,to provide basis for the production of cinnamon pieces and quality evaluation research.Methods:1 Field survey research and sample collection of cinnamon herbsOn the basis of literature research,the study experimenter identified the main producing areas of cinnamon and personally went to the main producing areas of cinnamon to investigate the resources,growth conditions,and processing methods of the production areas of cinnamon,led by the local drug and agricultural and medicinal materials companies to the cinnamon growing area to do field survey and collect samples.2 Establishment of Cinnamon quality evaluation systemIn this study,a method for the determination of cinnamic aldehyde and cinnamic acid in cinnamon by HPLC and a method for the analysis of cinnamic fingerprints were developed.The established methods were investigated in methodology,and the method for the chromatographic analysis of cinnamon TLC was optimized.The sample size and particle size during the assay were examined.Microscopic identification,moisture content,total ash content,and extract content were all in accordance with the 2015 Pharmacopeia general method.A systematic cinnamon quality evaluation system was established.3 Cinnamon traditional manufacturing processing technology researchBased on the investigation and analysis of the production process of cinnamon and the processing technology of pharmaceutical companies,the study investigated the harvest time,processing area,softening process and drying process of cinnamon.Using cinnamon aldehyde,cinnamic acid,volatile oil,and extract content as indexes,the appearance,cinnamon aldehyde,cinnamic acid,volatile oil,and extract content of cinnamon sticks obtained from different processing techniques were compared,and comprehensive scores were used to selected the best process.4 Cinnamon integrated processing production researchBased on the research of the processing of origin and traditional processing techniques,this study organically integrates processing of origin and processed processing,observes the characteristics of the pieces,and uses cinnamaldehyde,cinnamic acid,volatile oil,and leachables as indexes to preferred the key technologies such as the degree of fresh-cutting,the need for debarking,and the shape of the chips,and then we obtain the best process for the integration production and processing of cinnamon,and experiments were carried out on the the best integration production and processing.Laboratory test verification and pilot study study to explore the suitability of Cinnamon integration production and processing.5 Comparative Study on the Quality of Cinnamon Pieces with Different ProcessingMethodsTo comparison of cinnamon pieces made by integration production processing and traditional processing,traits,microscopic identification,thin layer identification,comparison of HPLC fingerprint characteristics,moisture and ash content,volatile oil,cinnamon aldehyde and cinnamic acid content were determined.We analyzed cinnamon pieces made by integration production and processing,to explore the rationality of cinnamon integrated processing production and technology.6 Heracles Rapid Gas-phase Electronic Nose Fingerprinting Cinnamon OdorIn this study,the scent of cinnamon was analyzed using Heracles fast vapor electronic nose technology.The symmetry sample volume,sample volume and shaking time were investigated by single factor method.The method of detecting the smell of cinnamon by gas phase electronic nose was established,and the precision of the method was investigated.In addition,DFA,PCA and cluster analysis were used to analyze the odor of integration production processing,traditional processing and selling cinnamon slices.Results:1 Field survey research and sample collection of cinnamon herbsBased on the literature review,members of the research team personally traveled to Guigang,Guangxi to conduct on-site research to realize the resources of cinnamon and the processing methods for the production areas of the cinnamon.Led by the herbal medicine company as well as local medicine and peasants,we collected samples and photographed recorded the physical and harvesting process of the cinnamon in the cinnamon growing area to ensure the correctness and applicability of the basic source of cinnamon medicine,the authenticity of the producing area,the growth harvest period,and the processing method of the production area.2 batches of dried cinnamon medicinal materials in the real estate area and 3 batches of fresh cinnamon medicine were collected.The rest of the medicinal materials were purchased in the market of various medicinal herbs.A total of 14 samples of cinnamon were collected.2 Establishment of Cinnamon quality evaluation criteriaIn this study,a method for the determination of cinnamic aldehyde and cinnamic acid in cinnamon samples by HPLC was established,and the analytical methods for the fingerprints were characterized.The results of the methodological investigation showed that the precision,stability,repeatability,and sample recovery were good.The determination of 14 batches of cinnamon samples and fingerprint analysis showed that the cinnamic aldehyde content of the 14 batches of samples met the requirements of the pharmacopoeia,but the differences in cinnamon aldehyde and cinnamic acid between the different samples were large,and the fingerprint similarity was low.The results of cluster analysis showed that the quality of cinnamon medicinal herbs was mainly related to the place where herbs were collected.During the TLC experiment,the developing solvent was adjusted to petroleum ether(60-90℃)-ethyl acetate(18:2)to eliminate the edge effect.The results of the volatile oil sample size and particle size showed that the volatile oil content of cinnamon was best determined.The amount was 12.50 g and the crushing particle size is sift 3.3 Cinnamon traditional manufacturing processing technology researchDuring the investigation,it was found that most cinnamon was harvested from spring.The cinnamon harvesting period showed that the comprehensive score of Chungui was higher than that of Qiu Guijia;the processing methods of producing cinnamon are mostly dried and there is no other process such as "sweating".Except for the shade dry method of Cinnamon production process research,drying at 50℃ showed the highest score results.The results of the softening process of cinnamon medicinal herbs research showed that vacuum cold leaching method maximizing the retention of the active ingredients of cinnamon,and the softening time is the shortest,it is a good softening method.The drying method of cinnamon shows that the decoction pieces prepared by vacuum drying method have good color and strong aroma,which can be regarded as the best drying method for the production of cinnamon pieces.The results of drying temperature research showed that when the drying temperature is 50℃,the index scores are the highest and the drying time is the shortest.In this experiment,50 ℃ is used as the drying temperature of the cinnamon pieces.4 Cinnamon integrated processing production researchThe results of key process optimization investigation showed that when the moisture control to be between 40%and 45%,the cut piece with good appearance and cinnamon aldehyde and the contents of cinnamic acid and volatile oil were relatively high;the content of each index in the cinnamon pieces obtained by scraping the rough skin was higher than that of the uncut cinnamon pieces;the contents of cinnamic aldehyde,cinnamic acid,and extracts in the stringy cinnamon pieces were higher than those in the cinnamon pieces.The integrated processing production and technology was determined as follows:Cinnamon fresh herbs are washed and rinsed,dried to a moisture content of 40 to 45%,scraped off and cut into filaments of 2 to 4 mm,and dried at a low temperature of 50℃.Laboratory test results showed that the process is stable and controllable,reasonable and feasible.The results of the pilot study showed that the cinnamon pieces produced in the pilot experiment were beautiful in shape and strong in gas.The results of cinnamon aldehyde,cinnamic acid,volatile oil and leachables were all higher,but the scraping time was longer and the loss was slightly higher.The integrated production and processing of cinnamon sticks can avoid the repeated operation of the softening process and the drying process,reduce material and energy consumption,simplify operation,improve efficiency,and save costs.5 Comparative Study on the Quality of Cinnamon Pieces with Different ProcessingMethodsThe present study shows that the integration of processing and processing in producing areas is similar to traditionally processed cinnamon pieces in terms of traits,microscopic identification,and thin layer identification,and the water ash content can be controlled within the scope of the Pharmacopoeia;the average content of cinnamon aldehyde,cinnamic acid,and volatile oil extracts and leachables increased by 0.08,0.18,0.26,and 0.31 times,respectively;the similarity of the fingerprints of the integration production and processing pieces of cinnamon and traditional processed cinnamon slices reached more than 90%.Cinnamon integration production and processing production has a certain degree of rationality.6 Heracles Rapid Gas-phase Electronic Nose Fingerprinting Cinnamon OdorThe single-factor test results for this experiment were:the sample weight was 0.5 g;the sample volume was 1500μl;the shaking time was 10min;the precision test results showed that the precision of the instrument was good;the results of the establishment of the discriminant model of cinnamon samples from different origins showed the discriminant model can accurately distinguish the smell of different groups of cinnamon samples,gas-phase electronic nose can correctly identify the different cinnamon odor information;DFA,PCA and cluster analysis results showed that the smell of the Cinnamon slices with different processing techniques was not significantly different.Conclusion:In view of the problems existing in the current production of cinnamon pieces,this study will integrate the processing of origin and processing into the production of cinnamon pieces.The study established a comprehensive system of cinnamon quality evaluation system,optimized the key process of cinnamon integrated processing production and technology,and verified the best origin processing by pilot test,and the quality of cinnamon pieces made by integrated processing production and technology was studied.The integrated processing production and technology was stable and controllable,and have certain applicability and rationality,production of cinnamon pieces can be considered using the integrated processing production and technology.