多指标综合评价玉竹蜜蒸炮制工艺研究

Honey-steam processing technology of Ploygonatum odoratum by multi-index comprehensive evaluation

目的优选玉竹蜜蒸炮制工艺。方法兼顾多糖、皂苷、黄酮、醇提物、水提物和水分各指标的量及抗氧化活性,研究蜜润时间、料液比(炼蜜-玉竹)、蜜蒸时间、蜜蒸温度对各指标的影响,采用多指标综合评分法,利用正交试验优化玉竹的蜜蒸炮制条件。结果在蜜润时间为2 h,料液比(炼蜜-玉竹)为1∶4,蜜蒸时间1 h,蜜蒸温度70℃条件下,综合得分为84.07,与未炮制玉竹相比,多糖、皂苷、醇提物、水提物的量分别提高了32.02%、206.95%、55.60%、48.78%,水分和黄酮的量稍有下降。结论该方法有效提高了玉竹各指标的提取率,提高了玉竹的利用价值。

Objective To optimize the honey-steam processing technology of Ploygonatum odoratum.Methods The content and anti-oxidant activity of polysaccharides,saponins,flavonoids,ethanol extracts,water soluble substance,and water were taken into consideration.The effects of honey-moistening time,solid-liquid ratio,honey-steam time,and honey-steam temperature on each index were studied.The best extraction condition was optimized using the orthogonal test coupled with the multi-index comprehensive evaluation.Results The results showed that the comprehensive score was 84.07 under the optimal condition,2 h for honeymoistening,honey-P.odoratum was 1∶4,and honey-steam temperature was 70 ℃ for 1 h.The contents of polysaccharides,saponins,ethanol extract,and water soluble substance were raised by 32.02%,206.95%,55.60%,and 48.78%,respectively,compared with those of unprocessed P.odoratum.The contents of flavonoids and water decreased slightly.Conclusion This method could be used to raise the comprehensive score of all indexes and the utility value of P.odoratum.