关于玉竹产地加工传统法和机器法的比较研究

Traditional and machine processing in Polygonatum odoratum (Mill.) Druce.

目的找出玉竹传统"揉糖"加工方法与机器加工方法加工的药材内在品质的差异,揭示玉竹这一传统加工工序的效用并探索其中的原理。方法将新鲜玉竹分别采用传统揉糖方法与机器加工方法进行加工,分别测定干燥速率、水浸出物、醇浸出物、总灰分、多糖含量等指标考察2种加工方法之间的差异。结果传统"揉糖"加工方法加工的药材在浸出物、多糖含量均明显高于机器加工法,总灰分低于机器加工法,差异具有统计学意义。结论揉糖工序有其明显的效用性。

Objective To find out the difference in the quality of Polygonatum odoratum （Mill.） Druce. by traditional knead sugar processing and by machine processing, and to reveal the traditional processing operations and to explore the utility of principle. Methods Fresh Polygonatum odoraturn （Mill.） Druce. was processed by traditional knead sugar method （A） and machine processing methods （B）. Difference between the 2 methods was determined by the dr- ying rate, water extract, alcohol extract, total ash, polysaccharide content, etc. Results Compared with the machine processing, product by knead sugar processing showed higher extract and polysaceharide but lower total ash. The difference was significant. Conclusion Knead sugar processing is effective.