新鲜黄芩炮制工艺研究

Study on Preparation Process for Fresh Scutellaria Baicalensis

目的:研究新鲜黄芩的炮制工艺并测定黄芩苷的含量。方法:采收黄芩,于自然条件下贮存43d后,以切片、炮制、干燥温度和时间为4个因素,采用正交试验设计,初步确定新鲜黄芩炮制工艺规范。结果:在自然条件下新鲜黄芩自身酶解变化不显著。炮制工艺参数为:斜片、酒炙黄芩、25℃下干燥1.5h,此时黄芩苷收率最大,为9.836%。结论:本研究可为新鲜黄芩的采后处理和炮制规范的制订提供依据。

OBJECTIVE： To study the preparation technique for processing fresh Scutellaria baicalensis, and identify the content of baicilin therein. METHODS： Scutellaria baicalensis was collected, stored for 43 days under natural conditions and cut into slices. The orthogonal test was applied to initially formulating the preparation process, combining the four factors of slice shape, processing method, drying temperature and time. RESULTS： Fresh Scutellaria baicalensis under natural condiions did not show significant change in self- emzymolysis. A higher content of 9.836% baicilin was gained under the processing parameters of Catercorner slice, mixing with wine, drying at the temperature of 25℃ for 1.5h. CONCLUSION： The present study can provide reference for formulating the standards for handling and processing fresh Scutellaria baicalensis after harvesting.