Comprehensive optimization of modified technology of Polygonatum odoratum whole powder by AHP-CRITIC weighted evaluation
LI Huimin1, ZHENG Tao1, ZENG Yiqiong1, FAN Yubing2, LI Weizhen3, YAN Jianye3, ZHAO Liping4, ZHENG Hui1*, YANG Yong1,4*
1(Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, China) 2(Graduate School, Hunan University of Traditional Chinese Medicine, Changsha 410208, China) 3(Department of Traditional Chinese Medicine, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, China) 4(Hunan Province Tianhong Medicine Co.Ltd, Shaodong 422800, China)
Abstract: In order to improve the functional properties and application value of Polygonatum odoratum whole powder, the effects of different modification methods on the quality of P.odoratum whole powder were investigated. Using P.odoratum whole powder(QO) as raw material, the effects of ultrafine grinding technology(WO), wet-heat treatment combined with freeze-drying(RL), wet-heat treatment combined with hot-air drying(RR) and compound enzymatic hydrolysis(MO) on the physical properties, effective components and in vitro antioxidant ability of P.odoratum whole powder were investigated. The AHP-CRITIC weighted evaluation was used to evaluate P.odoratum solid beverage, and the modified technology of P.odoratum whole powder was optimized. The results showed that the fluidity and dispersity of wet-heat modified P.odoratum whole powder(RR and RL) were improved obviously(P<0.05), but its color was poor, the effective components content and antioxidant activity of wet-heat modified P.odoratum whole powder were increased significantly (P<0.05). Moreover, the dispersity and hygroscopicity of the compound enzymatic hydrolysis modified P.odoratum whole powder was significantly improved (P<0.05) and the color was better than before. Meanwhile, the content of all effective components and the scavenging ability of ·OH were significantly increased (P<0.05). The dispersity, viscosity and hygroscopicity of ultrafine grinding P.odoratum whole powder were significantly reduced (P<0.05), but the color was better than before, the total polysaccharide content, the reduced ability of Fe3+ and the DPPH free radical scavenging ability were significantly increased (P<0.05). Furthermore, AHP-CRITIC weighted evaluation showed that the RL had a better effect on P.odoratum whole powder, followed by MO and RR. High temperature and high pressure wet-heat modification have a good effect on improving the comprehensive quality of P.odoratum whole powder. So, it is reasonable to use AHP-CRITIC weighted evaluation method to evaluate the modified effect of P.odoratum whole powder, and it is suitable for a comprehensive evaluation of multi-index products and processes.
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2021, Vol. 47 
