Comparative Studies On Preparation Process Of Great Burdock Achene And Fruit Of Vitex Trifolia

Objective:To solve some actual problems, such as:less quantification of "power of fire" and "degree of heating", unification in preparation process, serious pollution of environment, and so on. The great burdock achene and Fruit of Vitex trifolia were chosen as raw material in this study. This paper combined the traditional processing technology with modern microwave technology and expansive method to explore the modern processing technology.Methods and Results:Study on technology of microwave processing By using orthogonal tests, the main technological factors such as power of fire(A), time of heating(B) and thickness(C) were chosen to study with 3 level every factor. The contents of arctiin in different processed products of great burdock achene were determined by HPLC (High Performance Liquid Chromatography), water and alcohol soluble components and percentage of water of different samples determined as markers to evaluate the different process. The best condition was A1B2C2, as follows:1cm of thickness, toasted 4 minutes at the lowest firepower. The contents of total flavone in different processed products of Fruit of Vitex trifolia were determined by UV(Ultraviolet Spectrophotometry) and also quality index was the percentage of water and alcohol soluble components. As a result, A2B3C2 was the procedure of choice:1cm of thickness, toasted 6 minutes at the mid-firepower.Study on technology of expansive processing The main technological factor such as pressure was chosen to study with 3 lever. The contents of arctiin in different processed products of great burdock achene were determined by HPLC, water and alcohol soluble components and percentage of water of different samples determined as markers to evaluate the different process. The best condition was 0.75MPa, and the content of arctiin processed by this pressure was 19.137% g/g. The contents of total flavone in different processed products of Fruit of Vitex trifolia were determined by UV and also quality index was the percentage of water and alcohol soluble components. As a result, 1.0MPa was the procedure of choice and the content of total flavone is 0.815% g/g.Conclusion:The optimum processing methods of microwave preparation and expansive method are feasible. The reasonable and available process conditions were established for great burdock achene and Fruit of Vitex trifolia.