摘要
[目的]以黄精多糖含量为参考指数,研究黄精药材和黄精饮片经炮制后对黄精中黄精多糖含量的影响,为黄精在实际生产中优选出更加合理的炮制工艺。[方法]预试验采用黄精药材和黄精片的不同炮制方法进行试验,得到多组样品,每个样品粉粹成细粉,用紫外分光光度法测定黄精多糖的含量,对比得出最适合工厂生产的工艺。再选取润制时间、焖制时间和蒸制时间为考察因素,每个因素设3个水平,以黄精多糖含量为指标,采用3因素3水平正交试验对黄精炮制工艺进行优选。最后,用优选的炮制工艺进行可验证性试验。[结果]酒黄精饮片的炮制过程中,润制时间为主要因素。对于浸出物的分析,影响浸出物含量的因素从大到小依次为蒸制时间、润制时间、焖制时间,即蒸制时间过长,浸出物含量明显会下降,说明酒黄精饮片在炮制过程中蒸制时间不宜过长。对于黄精多糖的分析,影响黄精多糖含量的因素从大到小依次为润制时间、焖制时间、蒸制时间,即润制时间和焖制时间越长,黄精多糖的含量会越来越高。[结论]该试验以黄精多糖含量为指标,通过比较,得到黄精饮片加15%的黄酒润制10 h,蒸制10 h,焖制10 h,取出,干燥,为黄精生产最佳工艺条件且可行性良好。
[Objective]Using polysaccharide content of Polygonatum sibiricum Red as a reference index,the effect of fresh Polygonatum sibiricum Red and Polygonatum sibiricum Red tablets by processing on the content of polysaccharide in Polygonatum from Rhizoma Polygonati was studied,so that a more reasonable processing technology was selected for Polygonatum sibiricum Red.[Methods]The preliminary test uses different processing methods of fresh Polygonatum sibiricum Red and Polygonatum sibiricum Red tablets to obtain multiple groups of samples.Each sample was finely divided into powders.The content of Polygonatum sibiricum polysaccharides was determined by ultraviolet spectrophotometry,and the process most suitable for factory production was compared.Then select the steaming time,run time and stewing time as factors and each factor set three levels,the content of Polygonatum sibiricum polysaccharides was used as an index.The 3 factors and 3 levels orthogonal test was used to optimize the processing of Polygonatum sibiricum.Finally,the optimal processing technology was used to verify the feasibility of the method.[Result]The main factors were the run time in the processing of the decoction pieces of wine.For the analysis of the extract,the factors that affect the content of the extract was steaming time,run time and stewing time,the steaming time was too long,the content of the extract was obviously decreased,which indicated that the steaming time should not be too long.For the analysis of Polygonatum sibiricum polysaccharides,effects of Polygonatum sibiricum polysaccharides content was run time,stewing time and steaming time,run time and stewing time longer,Polygonatum sibiricum polysaccharides content was high.[Conclusion]Polygonatum sibiricum polysaccharides content as the index,by comparison,polygonatum tablets plus 15%of rice wine run of 10 h,steamed 10 hours,10 hours of stewing,taking out and drying,for Polygonatum optimum technological conditions of production and good feasibility.
作者
胡中盛
郑颖
何娥英
王佩琳
高学侠
HU Zhong-sheng;ZHENG Ying;HE E-ying(Bozhou Huqiao Pharmaceutical Co.,Ltd.,Bozhou,Anhui 236800;Guangxi University of Traditional Chinese Medicine,Nanning,Guangxi 530001;Anhui Huqiao Pharmaceutical Co.,Ltd.,Bozhou,Anhui 236800)
出处
《安徽农业科学》
CAS
2020年第8期158-162,共5页
Journal of Anhui Agricultural Sciences
基金
安徽省科技重大专项(18030801119)。
关键词
黄精药材
黄精片
炮制工艺
多糖含量
含量测定
Fresh Polygonatum sibiricum Red
Polygonatum sibiricum Red tablet
Processing technology
Polysaccharide content
Content determination
