摘要
目的:对生附片、黑顺片、蒸附片、炒附片4种不同炮制方法制备附子饮片的质构特性加以研究,探讨中药饮片采用质构检测的方法量化感官鉴定指标的可能性。方法:采用质构仪测定4种附片的表面硬度、内部硬度和韧性,对其质构数据进行比较。结果:4种附片表面硬度、内部硬度和韧性值均显示蒸附片>黑顺片>生附片>炒附片,与饮片实际性状蒸附片硬、脆,炒附片比生附片更加酥、脆等折断感觉具有一致性。结论:采用质构仪测定和描述不同附子饮片的质地特性具有可行性。
Texture Analyzer is a kind of instrument which is used to evaluated food texture characteristics.This was the first time that the hardness of Aconiti Lateralis Radix Praeparata with different processing methods was evaluated with this instrument.The hardness includes surface hardness，internal hardness and tenacity.We chose Aconiti Lateralis Radix Praeparata as the samples，because the textures are very different between raw Aconiti Lateralis Radix and processed product.The results showed that the hardness was different in 4 kinds of processed products of Aconiti Lateralis Radix Praeparata.As a kind of sensory evaluation，hardness can be measured by texture Analyzer.The result has unanimous with the result of sensory evaluation.
出处
《中国现代中药》
CAS
2015年第10期1075-1077,共3页
Modern Chinese Medicine
基金
国家中医药管理局中医药行业科研专项中药类项目(201107008)
关键词
附子
中药饮片
质构分析
炮制
Aconiti Lateralis Radix Praeparata
processed product
texture analysis
processing
