摘要
目的优选南五味子饮片加工与储藏工艺,建立相应技术标准操作规程。方法以晒干、醋制、酒制、蜜制、蒸制等加工方式制备5种南五味子饮片,测定主要成分以优选加工方式。以外观性状和五味子酯甲为评价标准,用正交实验法优选醋南五味子的加工炮制方法。对2种储藏环境和五味子中活性成分的含量进行相关性分析。结果主要成分分析发现,醋南五味子的总糖、总酸、粗蛋白、粗脂肪、五味子甲素、五味子酯甲较生南五味子(干制)、酒南五味子、蜜南五味子、蒸南五味子均高。正交试验结果显示,醋南五味子的最佳炮制工艺为取适量南五味子,加入20%的米醋,拌匀后闷润1 h至透心,蒸制7 h后取出,置于60℃下干燥。五味子甲素、五味子乙素、五味子酯甲、五味子醇甲及总木质素的含量与阴凉库、常温库环境有显著相关性(P<0.01),即在阴凉环境下上述5种成分的含量高于常温环境。结论优选的醋南五味子加工与储藏工艺稳定可行,为醋南五味子的产业化生产提供技术支持。
Objective To optimize the processing and storage technology of decoction pieces of South Schisandra,and to estalish the corresponding technical standard operation procedures.Methods 5 types of South Schisandra decoction pieces were prepared by processing methods such as sun drying,vinegar processing,wine processing,honey processing,and steaming.The main components were determined and the optimal processing method was selected.Based on the evaluation criteria of the appearance and the content of schisantherin A,the orthogonal experimental method was used to optimize the processing method of Vinegar Prepared South Schisandra.Correlation analysis was used to determine the active ingredients content of South Schisandra in 2 storage environments.Results The main component levels of the Vinegar Prepared South Schisandra,such as total sugar,total acid,crude protein,crude fat,Schisandrin A and Schisantherin A were higher than those of Raw South Schisandra(dried),Alcohol Prepared South Schisandra,Honey Prepared South Schisandra,and Steamed South Schisandra.The optimal processing procedure of the Vinegar Prepared is to take an appropriate amount of South Schisandra,add 20%rice vinegar,mix well and moisten for 1 hour to the core,steam for 7 hours,remove and dry at 60℃.The levels of deoxyschizandrin,schisandrin B,schisantherin A,schizandrin and total lignin were significantly correlated with the temperature of environment(P<0.01),that is,the levels of the above 5 components were higher under cool temperatures than under room temperatures.Conclusion The selected processing and storage technology for Vinegar South Schisandra is stable and feasible,providing technical support for the industrial production of Vinegar South Schisandra.
作者
陈芳
王莉芳
陈蓓
崔浪军
CHEN Fang;WANG Lifang;CHEN Bei;CUI Langjun(Laboratory of Traditional Chinese Medicine,Shaanxi Food and Drug Inspection and Research Institute,Xi’an 710065,China;College of Life Sciences,Shaanxi Normal University,Xi’an 710119,China)
出处
《西北药学杂志》
CAS
2024年第4期1-4,共4页
Northwest Pharmaceutical Journal
基金
陕西省重点研发计划项目(编号:2022SF-572)
陕西省中央引导地方科技发展专项资金项目(编号:2022ZY1-CGZY-02)。
关键词
南五味子
加工
储藏
饮片
South Schisandra
processing
storage
decoction pieces
