NGHIÊN CỨU ẢNH HƯỞNG CỦA QUÁ TRÌNH CHẾ BIẾN ĐẾN CHẤT LƯỢNG HÀ THỦ Ô ĐỎ CHẾ (Fallopia Multiflora Thunb.)

Abstract

Objectives: To evaluate the impact of processing methods on the quality of Fallopia multiflora in order to establish a standardized processing procedure. Methods: The study investigated the effects of processing factors such as solvent type, soaking time, processing method, and stewing duration on the quality of Fallopia multiflora roots. Evaluation criteria included total polyphenol content, stilbene glycoside, physcion, antioxidant activity, and processing efficiency. The compounds were quantified using UV-Vis and HPLC methods, while antioxidant activity was assessed by the in vitro DPPH method. Results: The optimal processing procedure was identified as follows: Soaking Fallopia multiflora roots in rice bran water for 24 hours at room temperature, then stewing with black bean decoction for 12 hours at 75 ± 5°C, and finally undergoing a soaking-drying step for 48 hours at 40°C. The ratio of Fallopia multiflora to black beans was 1:1 (w/w). This procedure improved product quality, enhanced antioxidant activity, and reduced the content of potentially toxic compounds. Conclusion: The effects of processing solvents, methods, and durations on the quality of processed Fallopia multiflora have been evaluated, thereby establishing an appropriate processing procedure for this herb.