Correlation Analysis of Processing Technology, Physical Parameters and Chemical Components during Plain Stir-baking of Trichosanthis Radix.

[Objectives] To explore the correlation of processing technology, physical parameters and chemical components during plain stir-baking of Trichosanthis Radix. [Methods] Based on mixture uniform experiment design, the Trichosanthis Radix was prepared by plain stir-bake method. Delphi method was used to evaluate and select the highest-scoring processed product for measuring physical parameters. UV spectrophotometry was used to determine the contents of starch and polysaccharide. The correlation and linear regression model of processing technology, physical parameters and chemical components were established with the aid of SPSS 26.0 [Results] After processing by plain stir-bake method, the relative density and chromaticity showed a decreasing trend in the processed products of Trichosanthis Radix, the oxidation value, hydroscopic rate and swelling decreased firstly and then increased, and pH increased firstly and then decreased. The content of total starch decreased, the content of polysaccharide increased, and there was a negative correlation between them. There was a significant positive correlation between temperature and oxidation value, swelling and hydroscopic rate, hydroscopic rate and polysaccharide, and there was a significant negative correlation between relative density and hydroscopic rate or polysaccharide, total starch and hydroscopic rate or swelling. The linear relation model between processing technology and physical parameters and chemical components was r~2>0.9. [Conclusions] After processing by plain stir-bake method, the physical parameters of Trichosanthis Radix changed, and there may be mutual conversion between total starch and polysaccharides. To a certain extent, physical parameters can be used to evaluate the quality of processed products of Trichosanthis Radix. This study is expected to provide a reference for research on quality evaluation of processed products of traditional Chinese medicine. [ABSTRACT FROM AUTHOR]