Study On The Processing Technology And Quality Standard Of Eucommia Ulmoides Stir-firing With Ginger

Objective: Through literature review and chemical experiment,the quality evaluation indices of ginger-fried-Eucommia ulmoides were analyzed,and the processing technology was optimized by orthogonal experiment to provide the theoretical basis for the best processing technology of obtaining ginger-fried-Eucommia ulmoides.Modern analytical techniques are used to establish a better quality control method and draft a draft quality standard for ginger-fried-Eucommia ulmoides.And the processing technology verification is carried out.Methods: Appearance,ethanol-soluble extractives,total polysaccharides,pinoresinol diglucoside,geniposide,geniposidic acid and chlorogenic acid were used as evaluation indices.The orthogonal experiment was carried out with three factors,such as amount of ginger juice,frying temperature,and frying time.The best processing technology was obtained through orthogonal test results.Following the analysis method of China Pharmacopoeia 2015,the characteristics,ethanol-soluble extractives,microscopical identification and moisture content of ginger-fried-Eucommia ulmoides were determined.In addition,the content of total polysaccharide,geniposidic acid,geniposide,pinoresinol diglucoside and chlorogenic acid were measured in the decoction pieces of ginger-fried-Eucommia ulmoides.TLC identification of pinoresinol diglucoside,geniposidic acid and chlorogenic acid was carried out.Results: The best technology is A1B2C1,that is to say,amount of ginger juice is 7.5m L,stir fry for 4.5min at 200?±5?.Among them,the order of influencing factors is C > A > B.The factor C has a significant impact on the total score,and the other two factors have no significant difference.The results of processing technology validation show that the processing technology is stable and feasible with good reproducibility.The moisture content range of the 8 batches of ginger-fried-Eucommia ulmoides was 3.63% to 6.35%,the content range of ethanol-soluble extractives from 12.4% to 16.4%,the content range of total polysaccharide was 21.33 to 31.50mg/g,the content range of geniposidic acid was 0.74 to 4.46mg/g,the range of geniposide content was 0.24 to 0.76mg/g,and the content range of pinoresinol diglucoside was 1.86 to 2.86mg/g.The content of chlorogenic acid ranged from 0.4 to 1.33mg/g.In order to investigate the differences in chemical constituents of Eucommia ulmoides and ginger processed products,HPLC fingerprints of Eucommia ulmoides Oliver before and after ginger cooking were established and compared.The overall similarity of the chromatograms of the decoction pieces of Eucommia ulmoides from each batch was between 0.891 and 0.988,and the overall similarity of the decoction pieces of ginger-fried-Eucommia ulmoides from each batch was from 0.906 to 0.995,and the overall similarity was good.There is a certain difference between the HPLC fingerprint of ginger-fried-Eucommia ulmoides and its raw products.The ginger-fried is one more characteristic peak than raw products,and the peak area of some common peaks after ginger cooking is also changed in varying degrees.Conclusion: The processing technology of ginger-fried-Eucommia ulmoides,was optimized,which provided a scientific basis for prescription-based processing of ginger-fried-Eucommia ulmoides.Quality standard for ginger-fried-Eucommia ulmoides,the characteristics,microscopic identification and TLC identification of ginger-fried-Eucommia ulmoides should be in accordance with the requirements.The moisture content is less than 8%,ethanol-soluble extractives is not less than 12%,the total polysaccharide is not less than 2%,and pinoresinol diglucoside is not less than 0.1%.The chemical constituents of Eucommia ulmoides were changed after ginger cooking.