鲜管花肉苁蓉加工工艺

Study on processing method of Cistanche tubulosa

目的:建立鲜管花肉苁蓉直接加工饮片的工艺。方法:采用4因素3水平的正交试验对鲜管花肉苁蓉饮片加工过程的主要影响因素,包括切片厚度、加热温度和杀酶时间进行了优化,得到最佳的工艺参数为:鲜管花肉苁蓉切成4 mm厚片,70℃杀酶6 min。另外,将优化后的工艺与鲜管花肉苁蓉切片直接晒干、鲜管花肉苁蓉按传统方法晒干的工艺进行了比较。结果:按照优化后工艺得到的饮片,其松果菊苷的含量是鲜品切片直接晒干方法的7.3倍,是传统晒干方法的12.8倍;毛蕊花糖苷的含量是鲜品切片直接晒干方法的6.5倍,是传统晒干方法的14.9倍。结论:利用本方法加工管花肉苁蓉,可以大大提高饮片中有效成分的质量,节约原料,从而有效地保护野生肉苁蓉资源,提高药物的疗效,将产生很好的经济效益和生态效益。

Objective： To establish the processing method of Cistanche tubulosa decoction pieces. Method： The orthogonal test of four factors and three levels was used to optimize the main factors in the process of fresh C. tubulosa decoction pieces processing, including the thickness, temperature, and the time for inactivation of the enzyme in the plant. The result showed that the optimized condition was that fresh C. tubulosa was cut into 4 mm thickness, and heated at 70 ℃ for inactivation the enzyme in the plant for 6 min. Moreover, the optimized method was compared with the method of insolation and traditional dried method. Result： The content of echinacoside in the C. tubulosa decoction piece by the optimized method was 7.3 times of that dried by insolation, and 12. 8 times of that by traditional dry method; the content of verbascoside was 6. 5 and 14.9 times of that dried by insolation and by traditional dry method, respectively; the content of galactitol was 7. 1 and 13. 2 times of that dried by insolation and by traditional dry method, respectively. Conclusion： The quality of C. tubulosa decoction pieces could be improved by this method, and its crud drug could be saved, which would protect the source of the mild Herba Cistanche, and produced the better economic and ecological benefits.