摘要
目的比较趁鲜加工与传统加工方法对团风射干饮片切面与粉末颜色以及次野鸢尾黄素含量的影响。方法采用Canon 600D单反相机对射干饮片切面与粉末进行图像采集,将图像导入Adobe Photoshop2020软件中利用颜色取样器工具对饮片切面和粉末的RGB色度值进行提取,与Lab色度值转换,最后求取平均值;HPLC法测定次野鸢尾黄素含量。结果不同加工工艺的射干饮片切面颜色a值和粉末颜色b值由小到大均为:全干切组、全干润透组、半干切组、鲜切烘干组、鲜切阴干组;不同组射干的次野鸢尾黄素含量由高到低依次为:全干切组>全干润透组>半干切组>鲜切阴干组>鲜切烘干组。结论射干产地趁鲜加工虽利于降低生产成本,但对质量有负面影响,因此射干各产地采用趁鲜加工方法时须慎行。
Objective To compare the effects of fresh processing and traditional processing methods on the cut surface,powder color and the content of irisflavin in Tuanfeng Belamcanda chinensis(L.)DC.Methods A Canon(600D)SLR camera(automatic mode)was used to capture images of the cut surface and powder of the Belamcanda chinensis(L.)DC.,the images were imported into Adobe Photoshop 2020 and the color sampler tool was used to extract the RGB chroma value of the cut surface of the slices and the powder,convert it to the Lab chroma value,and finally obtain the average value.Irisflorentin was determinated by HPLC.Results The slice color a value and powder color b value of different processing technology were as follows:whole dry cut group,whole dry moistening group,half dry cut group,fresh cut drying group and fresh cut dry in the shade group;the contents of irisflorentin in the slices from high to low were as follows:whole dry cut group>whole dry moistening group>half dry cut group>fresh cut dry in the shade group>fresh cut drying group.Conclusion Although fresh processing is conducive to reducing production costs,it has a negative impact on quality,so it is necessary to exercise caution when using fresh processing methods.
作者
龙婷
徐建中
欧圆圆
刘合钢
汪文杰
LONG Ting;XU Jian-zhong;OU Yuan-yuan;LIU He-gang;WANG Wen-jie(College of Pharmacy,Hubei University of Chinese Medicine,Wuhan 430065;Hubei WeiErKang Modern Chinese Medicine Co.,Ltd.Huanggang 438000)
出处
《湖北中医药大学学报》
2024年第1期43-46,共4页
Journal of Hubei University of Chinese Medicine
基金
刘合钢全国名老中医药专家传承工作室(国中医药人教函[2022]75号)。
关键词
射干
趁鲜加工
颜色
次野鸢尾黄素
质量评价
Belamcanda chinensis(L.)DC.
Fresh processing
Color
Irisflorentin
Quality evaluation
