黄精产地加工与炮制一体化初步研究

Preliminary Study on The Integration of Processing and Origin Processing of Polygonatum sibiricum

目的:研究黄精加工炮制的主要工序,探索黄精加工的优化流程方法,为制定产地加工与炮制一体化工艺打下基础。方法:试验设计几种产地常用黄精初加工方法和酒黄精传统炮制与一体化炮制对比,考察其水分、浸出物和黄精多糖含量等指标,并综合药材和饮片的性状进行评价。结果:初加工对黄精多糖含量和浸出物影响明显,鲜切后的多糖含量和浸出物最低;炮制后的酒黄精多糖含量明显下降,其他指标差异不大,但性状差别明显,一体化炮制的酒黄精更加黑润,而且减少加工工序。其中以先蒸后切一体化炮制最佳,符合药典质量标准。结论:黄精产地加工和炮制一体化具有实施可行性,可为后续研究提供参考依据。

Objective:Study the main process of processing Polygonatum sibiricum,explore the optimized process method of Polygonatum sibiricum processing,lay the foundation for the development of integrated processing and processing technology.Methods:The experiment designed several primary processing methods of Polygonatum sibiricumfrom different producing areas and the comparison between traditional processing and integrated processing of Wine Polygonatum sibiricum,investigate its moisture,extract and polysaccharide content,etc.,and evaluate the properties of medicinal materials and decoction pieces.Results:The results show that the origin processing has a significant effect on the content of polysaccharides and extract of Polygonatum sibiricum,the polysaccharide content and extract after fresh cutting are the lowest.After processing,the polysaccharide content of wine-processed decreased obviously,other indicators are not much different.But the traits are quite different,the integrated processed products are darker and moisturizing,and reduce processing steps.Conclusion:The best integrated processing technology is to slice first and then steam.It is concluded that the integration of processing and origin processing is feasible,and provide reference for later research.