摘要
目的:通过比较炙甘草在不同包装技术、贮藏环境下其质量的变化,建立影响其性状及内在质量的评价体系。方法:采用目前主流并符合饮片包装标准的牛皮淋膜纸袋、塑料袋、铝塑复合袋对炙甘草进行包装。考察炙甘草在常温和高温高湿2种不同存放环境下分别贮藏12个月及6个月内性状、水分、甘草苷、甘草酸等变化。结果:炙甘草适合的内包装顺序为铝塑复合袋(非真空/真空)>塑料袋真空>塑料袋>牛皮淋膜纸袋,最适宜的包装为铝塑复合袋真空或非真空形式。结论:通过比较炙甘草在不同包装技术、贮藏环境下其质量的变化,初步确定了最适宜的包装技术及贮藏环境,同时为炙甘草质量提升提供参考。
Objective:To establish an evaluation system for the quality of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle by comparing the quality changes of the slices in different packaging technologies and storage environments,and establish the shelf life.Methods:The paper bag,plastic bag and aluminum bag were used to pack the slices.The characters,moisture,glycyrrhizin of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle were investigated under two different storage normal temperature and high temperature and high humidity for 12 months or 6 months.Results:The suitable inner packing order of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle was aluminum-plastic composite bag(non-vacuum/vacuum)>plastic bag vacuum>plastic bag>cob coated film paper bag,the most suitable packing was aluminum-plastic composite bag vacuum or non-vacuum form.Conclusion:This study showed that the best packaging technology and storage environment were preliminarily determined by comparing the quality changes of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle in different packaging technologies and storage environments,and provided scientific basis for the quality of Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle.
作者
范亚楠
周海燕
邓哲
钟荣荣
孙晓丛
田壮
杜杰
王继永
FAN Ya-nan;ZHOU Hai-yan;DENG Zhe;ZHONG Rong-rong;SUN Xiao-cong;TIAN Zhuang;DU Jie;WANG Ji-yong(China National Traditional Chinese Medicine Co.,Ltd.,Beijing 102600,China)
出处
《中国现代中药》
CAS
2020年第9期1549-1553,1586,共6页
Modern Chinese Medicine
基金
国家中药标准化项目(ZYBZH-Y-ZY-45)
国家中药材产业技术体系遗传改良研究室建设(CARS21)
国家重点研发计划项目(2017YFC1701400,2017YFC1700700)。
关键词
炙甘草
饮片
包装
贮藏
Glycyrrhizae Radix et Rhizoma Praeparata Cum Melle
slices
packaging
storage
