| Bombyx Batryticatus(BB)is silkworm,which is the 4 to 5 instar,infected with Beauveria bassiana.It has the activities of calming wind and relieving spasm,dispelling wind and relieving pain,and eliminating the phlegm.Fired Bombyx Batryticatus(FBB)is the BB stir-fried with bran.However,the method description of stir-frying with bran in many “Chinese Pharmacopoeia” is relatively vague,and lacks specific processing parameters and quantitative evaluation index.The quality of processed products is still need the experience of pharmaceutical worker to evaluate;In addition,the quality standards of FBB are not perfect in "China Pharmacopoeia" and only have description.The processing mechanism of BB stir-fried with bran has not reported.Based on the above existing problems,the present study divides into there parts:The research on processing technology standardization of FBB was studied.It is carried out to through the response surface method based on Box-Behnken design to obtain the optimum processing parameters of stir-fried with bran through the overall evaluation of internal and external integration.Fried temperature with bran,fried time with bran and the amount of bran are regarded as the factors,and the content of water soluble protein and beauvericin and appearance scores are regarded as comprehensive evaluation index.The optimal processing technology of FBB: fried temperature with bran is 235 ~ 245 ?,fried time with bran is 2.5 ~ 3 min and the amount of bran is 0.16(bran : BB).The researches on quality standard of FBB were studied.The research on quality standard of FBB include characteristics(color),discrimination(micro,TLC),check(impurity,moisture,total ash and acid insoluble ash,aflatoxin),extract,content determination(soluble protein,beauvericin),fingerprint,etc.The values of FBB color were described quantitatively.The microscopic and TLC identifications of FBB were established.In addition,the inspections,extract and content determination were also added,and their limits were also established.However,the results of the fingerprint indicated that the informations of different batches of FBB were very different and the common peaks were very few.Thus,the fingerprint of FBB did not include in the quality standard of FBB.The research on the Maillard Reaction in the process of BB stir-fried with bran.The Maillard Reaction of BB stir-fried with bran is preliminary studied,including that the smell and color changes of BB after stir-fried with bran are determined using gas phase-electronic nose technology and machine vision;HPLC-DAD is used to detect the iconic component in Maillard reaction,such as 5-hydroxymethyl furfural(5-HMF);the content changes of sugars and free amino acid were analysis by HPLC-ELSD and automatic amino acid analyzer,respectively.The value of color deepened after BB processed to FBB;in addition,the content of sugars(glucose and fructose)and free amino acids(proline and lysine)significantly decreased,respectively.In conclusion,the processing technology standardization,quality standard and the Maillard reaction were investigated in the present study,which could provide the scientific basis for evaluating and controlling the quality of FBB and could provide the basis and reference for the further study of processing mechanism of FBB. |
PDF Full Text Request