Studies On Standardized Processing Conditions Of Fructus Gardeniae Pieces

Objective: Standardized processing conditions and suitable quality standards of Fructus Gardeniae Pieces are investigated in the present dissertation.Methods: Firstly, the necessity of peeling treatment on Fructus Gardeniae was ascertained by qualitative and quantitative analyses among its pericarp, seed and whole fruit using thin-layer chromatography. Secondly, phenomenon of growing insects and so on were taken as indexes to select scavenging process. Thirdly, crushing craft was selected according to contents of water extract as well as geniposide. Fourthly, with different indexes, the optimal processing methodology of processed Fructus Gardeniae Pieces were determined, and then the optimal process parameters were also fixed by orthogonal experimental design. Finally, the mid period test was carried on to establish standardized process line and parameters What's more, quality standards of products in mid period test were also set up. Compute the 95% believable interval of indexes according to the measured data of 10 batches of samples, and provide the lowest contents of all indexes as well as the highest contents of water, total ashes and acid-insoluble ashes combining the actual production.Results: The optimum condition for processing of processed Fructus Gardeniae Pieces is rapid water-off, desiccation at 60 ℃, and fragmentation, sifted out, mixt. The optimal procedure of Stir-frying Fructus Gardeniae is set as follows: the prepared pieces of Fructus Gardeniae are sauted under 9~12min A℃ and then fragmented. The optimal procedure of Parched Fructus Gardeniae is set as follows: the prepared pieces of Fructus Gardeniae are sauted under 10~13min B℃ and then fragmented.Quality standards of Gardeniae Pieces are as follows: contents of geniposide, tannis, water extract and ethanol extract shouldn't be less than 2.9%, 2.2%, 30.0%, and 23.0%, respectively. However, contents of water, total ashes and acid-insoluble ashes shouldn't bemore than 8.6%, 2.0%, 6.8% and 0.10%, respectively.Quality standards of Stir-frying Fructus Gardeniae are as follows: contents of geniposide, tannis, water extract and ethanol extract shouldn't be less than 2.7%, 2.5%, 29.0% and 22.3%, respectively. While contents of water, impurities, total ashes and acid-insoluble ashes shouldn't be more than 5.0%, 1.5%, 7.0% and 0.10%, respectively.Quality standards of Parched Fructus Gardeniae are as follows: contents of geniposide, tannis, water extract and ethanol extract shouldn't be less than 2.3%, 3.7%, 28.0% and 22.0%, respectively. However, contents of water, impurities, total ashes and acid-insoluble ashes shouldn't be more than 3.5%, 2.0%, 7.3% and 0.10%, respectively.Conclusions: In this paper, not only selected processing methodologies of Fructus Gardeniae Pieces are suitable for industrialized production, but established quality standards are both scientific and feasible.