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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

DOI:
10.3791/65154-v

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09:12 min

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May 19, 2023

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, , , , , ,
1State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy,Chengdu University of Traditional Chinese Medicine, 2State Key Laboratory of Southwestern Chinese Medicine Resources, School of Ethnic Medicine,Chengdu University of Traditional Chinese Medicine

Chapitres

  • 00:05Introduction
  • 01:01Preparation of Highland Barley Wine and Test Solution
  • 02:48Single Factor Test of TBC Processed with Highland Barley Wine
  • 04:33Entropy Method to Calculate the Comprehensive Scoring
  • 05:21Box-Behnken Design and Software Operations
  • 06:54Results: Outcomes of Various Tests (Precision, Stability, Recovery Rate, and Single Factor)
  • 08:35Conclusion

Summary

Traduction automatique

Traduction automatique

The present protocol describes an efficient method for optimization of the processing technology of Tiebangchui processed with highland barley wine based on a Box-Behnken design response surface combined with the entropy method.

Tags

Keywords: TiebangchuiHighland Barley WineBox-Behnken DesignEntropy MethodOptimizationProcessingToxicity AttenuationUltrasound-assisted ExtractionSoaking TimeSlicing Thickness

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