摘要
目的优选天麻饮片炮制方法。方法通过鲜切法加工工艺及传统加工炮制方法进行天麻饮品的加工,并采用蒽酮-硫酸法进行饮片中多糖含量的测定。结果不同炮制方法使方法天麻饮片中多糖含量高低不一致,其中真空冷冻干燥饮片多糖含量最高,余下自高到底排序为:鲜切饮片、蒸制饮片、半润透饮片、润透饮片。结论鲜切法加工工艺天麻饮片中多糖含量优于传统加工炮制方法。通过不同炮制方法,测定天麻饮片中多糖含量的研究,为天麻饮片炮制工艺改进提供理论依据。
Objective To optimize the processing method of gastrodia elata pieces. Methods Through the fresh cut processing technology and traditional machining of gastrodia elata in different methods, the anthracene ketone-sulfuric acid method was used to determine the polysaccharide content in gastrodia elata pieces. Results Different processing methods making the content of polysaccharide content in gastrodia elata pieces was different, the polysaccharide content of the vacuum freeze drying was the highest, followed by fresh cut s pieces, steamed, seminourishes pieces and nourishes pieces. Conclusion Fresh cut processing technology of determination of polysaccharide in gastrodia elata pieces was superior to the traditional processing method. Through different processing methods, research on content determination of polysaccharide in gastrodia elata pieces provided theoretical basis for the improvement of gastrodia elata pieces processing technology.
出处
《中国中医药现代远程教育》
2015年第23期3-4,10,共3页
Chinese Medicine Modern Distance Education of China
关键词
天麻饮片
多糖含量
蒽酮-硫酸法
中药炮制
gastrodia elata pieces
polysaccharide content
anthrone-sulfuric acid method
Chinese medicine processing
