Optimization of Processing Technology for Stir-fried Tribuli Fructus Pieces by LC-QQQ/MS Combined with Chromatic Aberration Technology

OBJECTIVE To establish a method for determining the content of steroidal saponins of Tribuli Fructus and the uniformity of appearance color to optimize the processing technology of stir-fried Tribuli Fructus.METHODS Using LC-QQQ/MS method to determine the total content of terrestroside B and terrestrosin K as chemical indicators.Using colorimeter determination to determine the E^* ab value of stir-fried Tribuli Fructus,and the 30 random samples'RSDs of the E^* ab value were taken as the indicator of the appearance color uniformity.On this basis,the processing technology of stir-fried Tribuli Fructus was optimized by L₉(3⁴) orthogonal test with the frying temperature,frying time and speed of the frying machine as the inspection factors.RESULTS Both of terrestroside B and terrestrosin K showed good linear relationships (r>0.999).LODs were 1.28 ng·mL^-1 and 10.44 ng·mL^-1,LOQs were 5.40 ng·mL^-1 and 27.81 ng·mL^-1.Precision,stability in 24 h and reproducibility of this method were satisfactory and RSDs were all<3.0%.The average recoveries were 96.66% and 97.10%,respectively.Chromatic aberration technology could provide objective value for the appearance color uniformity of stir-fried Tribuli Fructus.The optimum processing technology of stir-fried Tribuli Fructus was stir-fried at 60 r·min^-1 at 200℃ for 15 min.CONCLUSION The optimized processing technology of stir-fried Tribuli Fructus by LC-QQQ/MS combined with chromatic aberration technology is stable and feasible,which can provide reference for the optimization of processing technology of other Chinese medicine.