摘要
目的:优选肉苁蓉的产地加工方式,研究不同加工方法对肉苁蓉内在质量和性状特征的影响。方法:对不同干燥前处理(未切片未蒸制、未切片蒸制20 min、趁鲜切片、趁鲜切片后蒸制5 min)及干燥方法(80、70、60、50℃烘干、自然晒干、室内阴干、冷冻干燥)的肉苁蓉样品中松果菊苷、毛蕊花糖苷、肉苁蓉苷A、异毛蕊花糖苷、2′-乙酰基毛蕊花糖苷、管花苷A、多糖的含量进行测定,利用综合评分法优选肉苁蓉的产地加工方式,应用电子舌技术测定样品滋味,采用复水率和硬度指标对样品质地进行间接评价,并将其与主要化学成分含量进行相关性研究。结果:利用综合评分法优选出鲜肉苁蓉整株经蒸制20 min后60℃烘干为最佳的产地加工方式,相关性研究发现滋味、质地等性状信息与部分成分含量呈现不同程度的相关性。结论:为有效保证肉苁蓉的质量,产地加工需选择适宜的加工方法,滋味、质地等性状信息可在一定程度上反映药材的有效成分含量,便于快速鉴别药材品质。
Objective:To optimize the processing methods of Cistanches Herba,to study the effects of different processing methods on intrinsic quality and characters of Cistanches Herba.Methods:The contents of echinacoside,acteoside,cistanoside A,isoacteoside,2′-acetylacteoside,tubuloside A in Cistanches Herba with different pre-drying treatments(not sliced and not steamed,not sliced and steamed for 20 min,fresh slices,steamed for 5 min after fresh slices)and drying methods(80,70,60,50℃drying,natural drying,indoor drying,freeze drying)were determined,the processing method was optimized by comprehensive scoring method.The electronic tongue technology was used to determine the sample tastes,the rehydration rate and hardness indexes were used to evaluate the sample texture indirectly and the correlation with the main chemical components contents was studied.Results:Combined with multi-index comprehensive evaluation,the best processing method was drying at 60℃after steaming the whole plant of Cistanches Herba for 20 min.The Correlation study found that there were different degrees of correlation between the taste,texture and other traits information and the contents of some components.Conclusion:In order to guarantee the quality of Cistanches Herba effectively,the proper processing method should be chosen.The informations of taste and texture can reflect the contents of active components to some extent,which can facilitate the rapid identification of the quality of medicinal materials.
作者
李捷
窦志英
刘丽婷
范天慈
温英丽
刘亚男
LI Jie;DOU Zhi-ying;LIU Li-ting;FAN Tian-ci;WEN Ying-li;LIU Ya-nan(Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)
出处
《中药材》
CAS
北大核心
2021年第2期321-327,共7页
Journal of Chinese Medicinal Materials
基金
国家科技基础性工作专项(2014FY111100)
关键词
肉苁蓉
产地加工
苯乙醇苷类
多糖
电子舌
性状特征
Cistanches Herba
Processing in production place
Phenylethanoid glycosides
Polysaccharide
Electronic tongue
Characters
