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铁皮石斛药材不同加工方法的比较 被引量:16

The comparison of processing methods for traditional chinese medicinal materials in Dendrobium candidum Wall. ex Lindl
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摘要 铁皮石斛是名贵中药材,传统铁皮枫斗加工过程复杂、成本较高且服用不方便。本研究以在两个地点采集的铁皮石斛鲜条为材料,以传统枫斗加工法作对照,分别采用6种不同方法对铁皮石斛进行加工,使用硫酸-苯酚法测定其中多糖的含量并进行比较。结果表明:六种加工铁皮石斛药材的折干率均为34%左右,无统计学差异;多糖含量变幅在34.97%-54.19%之间,处理间差异达极显著水平,与对照相比,以鲜条切断晒干效果最差,多糖含量仅为36.97%;烘烤-揉搓后切片烤干效果最好,多糖含量高达54.19%;说明铁皮石斛鲜条不宜直接晒干,需选择合适的加工方式。边烤边揉再切片烘干与传统工艺相比加工方式简单,有可迅速干燥药材和保留有效成分,成品为干片,更便于服用,是替代枫斗的较好加工方法。 Dendrobium officinale Kimura etMigo is a valuable Chinese medicinal materials.The traditional machining process of Tiepi Fengdou is complicated,high -cost and inconvenient taking.In this study ,the materials of fresh Dendrobium candidum was collected in two locations.The processing of Dendrobium was used in 6 different methods,compared with the content of polysaccha-rides about traditional processing ,which determined by phenol -sulfuric acid method.The results showed that:the six processing Dendrobium medicinal materials drying rate was about 34%,no significant difference;the content of polysaccharide were between the 34.97% -54.19% ,the difference among treatments reached significant level.Compared with the CK,fresh Dendrobium by cut and dried effect was the worst,the content of polysaccharide was only 36.97%.Compared with the CK,fresh Dendrobium by cut and dried effect was the worst,the content of polysaccharide was only 36.97%;bake -rub -cut effect was the best,the content of poly-saccharide was up to 54.19%.Fresh Dendrobium candidum could not be directly dried,need to choose thesuitable processing method. Take -rub -cut effect compared with traditional technics processing mode was simple,drying rapidly herbs and keeping the effective components.The finished product for dry tablets were taking more convenient,which was a better method to the processing of Den-drobium.
出处 《中国民族民间医药》 2015年第1期39-41,共3页 Chinese Journal of Ethnomedicine and Ethnopharmacy
基金 云南省教育厅科学研究基金重大专项"铁皮石斛自然变异的研究及鉴定体系的构建"(NO:00370120025)
关键词 铁皮石斛 多糖含量 加工方法 质量比较 Dendrobium officinale Kimura etMigo polysaccharide content processing method comparison of quality
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