Fresh-cut processing technology of Aurantii Fructus Immaturus based on response surface and specific chromatogram-raw data

Through the prediction of Design Expert experimental design software and the modification according to the actual production, the optimal processing technology for fresh-cut Aurantii Fructus Immaturus was as follows: the slice thickness was 2.7 mm, the weight loss of the fresh fruits during cutting was 16.0%, and the drying temperature of the slices after cutting was 55 ℃. The characters and quality of the fresh-cut decoction pieces obtained by this process were better than those of the traditionally processed decoction pieces, but the similarity of the specific chromatogram of the decoction pieces of the two processing modes reached 0.999, indicating that the compositions of the two decoction pieces were basically the same, and differed only in their contents.

The process of fresh-cut of Aurantii Fructus Immaturus obtained through the initial screening of single-factor experiments and the prediction of Box-Behnken response surface method is superior to the traditional processing method. The high reproducibility, excellent quality, high production efficiency and low production cost of this process can be applied in practical production, which provides a certain reference for realising the fresh-cut of Aurantii Fructus Immaturus.