摘要
目的:研究不同加工方法对丹参饮片质量的影响,优选丹参趁鲜切制工艺。方法:对不同的首次干燥温度、鲜切时含水量、软化方式、切片厚度、烘干温度条件下趁鲜切制的丹参饮片,以性状外观、浸出物、含量为指标进行评价,比较分析趁鲜切制和传统炮制丹参饮片的质量。结果:采取鲜丹参药材,去泥沙及杂质,40℃干燥3~4 d,至大直径药材含水量在20%以下,洗净,通蒸汽软化约10 min,趁热切2~4 mm厚片,70~80℃烘干得到丹参趁鲜切制饮片。制品水溶性浸出物在62.27%~64.95%,醇溶性浸出物在14.42%~17.44%,且此时饮片性状、丹参酮类成分含量与传统炮制饮片相似,丹酚酸B含量显著高于传统炮制饮片。结论:丹参趁鲜切制工艺可替代传统加工方式,用于大规模生产。
Objective:To investigate the influence of diverse processing methods on the quality of the root of Salvia miltiorrhiza decoction pieces and to optimize its fresh-cutting technique.Methods:The root of Salvia miltiorrhiza decoction pieces are freshly cut under various conditions,including different initial drying temperatures,moisture contents during fresh-cutting,softening methods,slice thicknesses,and drying temperatures.These pieces are then evaluated based on their physical characteristics and appearance,extract yields,and component contents.A comparative analysis is conducted between the freshly cut the root of Salvia miltiorrhiza decoction pieces and those processed through traditional methods.Results:For the fresh-cut the root of Salvia miltiorrhiza decoction pieces,the following procedure is adopted:fresh the root of Salvia miltiorrhiza medicinal materials are selected,with sediment and impurities removed,dry at 40℃for 3 days to 4 days until the moisture content of larger pieces dropped below 20%.After being washed,the materials are softened by steam for approximately 10 minutes until they were suitable for cutting.While still hot,they are cut into slices 2 mm to 4 mm thick and then dry at 70℃to 80℃.For these freshly cut pieces,the water-soluble extract content ranges from 62.27%to 64.95%,and the alcohol-soluble extract content is between 14.42%and 17.44%.At this point,the appearance and the content of tanshinones of these freshly cut pieces is similar to those of the traditionally processed ones,yet the content of salvianolic acid B in the freshly cut pieces is significantly higher than that in the traditionally processed ones.Conclusion:The fresh-cutting process of the root of Salvia miltiorrhiza can substitute the traditional processing approach and be applied to large-scale production.
作者
马子茜
崔田
代磊
田楚慧
韩洁
李月侠
MA Zixi;CUI Tian;DAI Lei;TIAN Chuhui;HAN Jie;LI Yuexia(Bengbu Institute for Food and Drug Control,Bengbu 233000,China;Huaibei Food and Drug Inspection Center,Huaibei 235000,China;Bozhou Yonggang Decoction Pieces Factory Co.,Ltd.,Bozhou 236000,China)
出处
《生物化工》
2025年第2期77-81,94,共6页
Biological Chemical Engineering
关键词
丹参
趁鲜切制
传统炮制
外观性状
含量测定
the root of Salvia miltiorrhiza
fresh-cutting
traditional processing
appearance characteristics
content determination
