摘要
中药饮片品质与炮制技术密切相关,本文提出关注饮片"性状"和炮制"经验"客观化的问题,应用智能感官技术实现饮片"性状"的客观表达,探索建立饮片外观"性状"与内在质量相结合的品质评价方法与模式;应用非接触在线红外测温、生物学评价等技术,实现饮片炮制过程"火力火候"等经验术语的客观表达,建立饮片炮制过程质量监控的新技术方法,确保饮片质量的安全有效和稳定可控。
Because of the relationship between the quality and the processing technology of Chinese herbal pieces was very close, we proposed concerning the problems of Chinese herbal pieces ＂characters＂ and processing ＂experi- ence＂. Then, we made use of intelligent sensory technique to objectively express the ＂characters＂ of Chinese Herbal pieces, and explored to set the methods and models about evaluating the quality of Chinese herbal pieces of appear- ance ＂characters＂ and internal quality. To realize the expression of experience terms such as ＂huoli and huohou＂ in the process of Chinese herbal pieces objectively, we adopted on-line infrared temperature measurement and biologi- cal evaluation technologies, and established new technologies and methods of Chinese herbal pieces process quality control in the process.We established a workable monitoring technology, which could not only achieve the controlla- bility and stability of processing quality, also ensured the safety and effectiveness of Chinese herbal pieces.
出处
《世界科学技术-中医药现代化》
北大核心
2014年第3期529-531,共3页
Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology
基金
科学技术部国家"十二五"科技支撑计划项目(2012BAI29B11):中药饮片品质评价与质量监控新技术研究与示范
负责人:吴纯洁
关键词
饮片
新技术
智能感官
红外测温
品质评价
质量监控
Chinese herbal pieces, new technologies, intelligent sensory, infrared temperature measurement, qualityevaluation, quality control
