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<article article-type="research-article" dtd-version="1.3" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xml:lang="ru"><front><journal-meta><journal-id journal-id-type="publisher-id">vguit</journal-id><journal-title-group><journal-title xml:lang="ru">Вестник Воронежского государственного университета инженерных технологий</journal-title><trans-title-group xml:lang="en"><trans-title>Proceedings of the Voronezh State University of Engineering Technologies</trans-title></trans-title-group></journal-title-group><issn pub-type="ppub">2226-910X</issn><issn pub-type="epub">2310-1202</issn><publisher><publisher-name>VSUET</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.20914/2310-1202-2022-1-93-98</article-id><article-id custom-type="elpub" pub-id-type="custom">vguit-2975</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="ru"><subject>Пищевая  биотехнология</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="en"><subject>Food biotechnology</subject></subj-group></article-categories><title-group><article-title>Изучение состава экстрактов пряных трав в процессе сушки</article-title><trans-title-group xml:lang="en"><trans-title>The study of herbs extracts composition in the drying process</trans-title></trans-title-group></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0001-7812-9195</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Кучменко</surname><given-names>Т. А.</given-names></name><name name-style="western" xml:lang="en"><surname>Kuchmenko</surname><given-names>T. A.</given-names></name></name-alternatives><bio xml:lang="ru"><p>д.х.н., профессор, кафедра физической и аналитической химии, пр-т Революции, 19, г. Воронеж, 394036, Россия</p></bio><bio xml:lang="en"><p>Dr. Sci. (Chem.), professor, physical and analytical chemistry department, Revolution Av., 19 Voronezh, 394036, Russia</p></bio><email xlink:type="simple">tak1907@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Абрамян</surname><given-names>М. К.</given-names></name><name name-style="western" xml:lang="en"><surname>Abramyan</surname><given-names>M. K.</given-names></name></name-alternatives><bio xml:lang="ru"><p>студент, кафедра физической и аналитической химии, пр-т Революции, 19, г. Воронеж, 394036, Россия</p></bio><bio xml:lang="en"><p>student, physical and analytical chemistry department, Revolution Av., 19 Voronezh, 394036, Russia</p></bio><email xlink:type="simple">marina-abramyan99@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib></contrib-group><aff-alternatives id="aff-1"><aff xml:lang="ru"><institution>Воронежский государственный университет инженерных технологий</institution></aff><aff xml:lang="en"><institution>Voronezh State University of Engineering Technologies</institution></aff></aff-alternatives><pub-date pub-type="collection"><year>2022</year></pub-date><pub-date pub-type="epub"><day>20</day><month>01</month><year>2022</year></pub-date><volume>84</volume><issue>1</issue><fpage>93</fpage><lpage>98</lpage><permissions><copyright-statement>Copyright &amp;#x00A9; Кучменко Т.А., Абрамян М.К., 2022</copyright-statement><copyright-year>2022</copyright-year><copyright-holder xml:lang="ru">Кучменко Т.А., Абрамян М.К.</copyright-holder><copyright-holder xml:lang="en">Kuchmenko T.A., Abramyan M.K.</copyright-holder><license xml:lang="ru" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>Данная работа распространяется под лицензией Creative Commons Attribution 4.0.</license-p></license><license xml:lang="en" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>This work is licensed under a Creative Commons Attribution 4.0 License.</license-p></license></permissions><self-uri xlink:href="https://www.vestnik-vsuet.ru/vguit/article/view/2975">https://www.vestnik-vsuet.ru/vguit/article/view/2975</self-uri><abstract><p>Лекарственные и пряные травы широко применяются в фитотерапии. Для исследования растений, оценки эффективности экстракции биологически активных целевых компонентов применяют различные методы. Контроль за процессом осуществляют хроматографическими, спектральными методами. Актуален поиск новых быстрых, доступных, простых методов анализа. Предложено в качестве альтернативного метода известным – метод микровзвешивания сухой капли экстракта. Проведен анализ экстрактов пряной травы петрушки листовой четырьмя методами: спектрофотометрией, рефрактометрией, тонкослойной хроматографией и прямым взвешиванием сухой капли. Объектами исследования служили свежая петрушка защищенного грунта и сушеная петрушка марки Индана. В течение 16 суток высушивали свежую петрушку и следили за изменением химического состава водно-спиртовых экстрактов. По дифференциальным спектрам идентифицировали соединения в экстрактах. Установлено, что после 12-ти дней сушки количество веществ извлекаемых из пряного растения больше, чем в сухом образце. Подобрали состав подвижной фазы для тонкослойной быстрой хроматографии. Лучшее отделение хлорофиллов от сопутствующих веществ, происходит при объемном соотношении толуола и этилового спирта 5:5 и 6:4. Чувствительность метода рефрактометрии не позволяет установить различие в составе экстрактов свежей петрушки. Методом прямого пьезокварцевого микровзвешивания было доказано, что с увеличением времени сушки петрушки количество соединений в сухой капле экстракта увеличивается. Наиболее чувствительный метод - пьезокварцевое микровзвешивание, прибор «MCNano-WPQ-8» можно использовать во внелабораторных условиях для экспрессного мониторинга сушки растительного сырья в маленьких производствах т.к. он проще, дешевле, компактней и чувствительнее других приборов. Прибор и подход апробированы на различном виде фитосырья.</p></abstract><trans-abstract xml:lang="en"><p>Medicinal and flavoring herbs are widely used in herbal medicine. Various methods are used to study plants, evaluate the efficiency of extraction of biologically active target components. The process control is carried out by chromatographic, spectral methods. The search for new fast, affordable, simple methods of analysis is currently relevant. The dry droplet weighing method of the extract was proposed as an alternative to the known methods. The analysis of flavoring herb parsley extracts by four methods (spectrophotometry, refractometry, thin layer chromatography and direct dry drop weighing) was carried out. The objects of study were fresh protected ground parsley and the Indana brand dried parsley. Fresh parsley was dried and the change in the chemical composition of water-alcohol extracts was monitored for 16 days. Compounds in the extracts were identified by differential spectra. It was found out that the amount of substances extracted from the flavoring herb was greater than in the dry sample after 12 days of drying. The composition of the mobile phase for thin layer fast chromatography was selected. The best separation of chlorophylls from related substances occurs at a volume ratio of toluene and ethyl alcohol of 5:5 and 6:4. The sensitivity of the refractometry method does not allow determining the difference in the composition of fresh parsley extracts. Using the method of direct piezoquartz microweighing, it was proved that with an increase in the drying time of parsley, the number of compounds in a dry drop of the extract increases. The most sensitive method i.e. piezoquartz microweighing, the MCNano-WPQ-8 device can be used in non-laboratory conditions for express monitoring of plant materials drying in small manufactures. it is simpler, cheaper, more compact and more sensitive than other devices. The device and approach were tested on various types of phyto raw materials.</p></trans-abstract><kwd-group xml:lang="ru"><kwd>пряные растения</kwd><kwd>контроль качества</kwd><kwd>продукция</kwd><kwd>сушка</kwd><kwd>хлорофиллы</kwd><kwd>спектрофотометрия</kwd><kwd>прямой микроанализ</kwd><kwd>экстракт</kwd><kwd>рефрактометрия</kwd><kwd>тонкослойная хроматография</kwd><kwd>сухая капля</kwd></kwd-group><kwd-group xml:lang="en"><kwd>spice plants</kwd><kwd>quality control</kwd><kwd>production</kwd><kwd>drying</kwd><kwd>chlorophylls</kwd><kwd>spectrophotometry</kwd><kwd>direct microanalysis</kwd><kwd>extract</kwd><kwd>refractometry</kwd><kwd>thin layer chromatography</kwd><kwd>dry drop</kwd></kwd-group></article-meta></front><back><ref-list><title>References</title><ref id="cit1"><label>1</label><citation-alternatives><mixed-citation xml:lang="ru">Костко И.Г. Петрушка как сырье для производства быстрозамороженной зелени // Научное обеспечение развития АПК в условиях импортзамещения, 2017. 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