不同工艺制备米党参抗应激反应及质量对比研究

Comparative Study on Anti-stress effect and Quality of Rice Processed Codonopsis Radix with Different Process Technology

目的:通过以米作为辅料研究不同工艺制备米党参,对比不同炮制品抗应激作用及指标性成分含量差异,为探究米制党参合理工艺提供实验依据。方法:以鲜党参为原料,粳米为辅料,通过不同工艺制备党参炮制品,以抗应激作用为参考指标,同时结合品质分析结果进行比较研究。结果:以米汤炙、60℃烘干法炮制所得米制党参在抗应激作用及指标性成分含量方面均优于传统米炒党参。结论:米制党参可考虑以米汤为辅料,采用炙法制备,其炮制工艺、炮制原理及辅料用量有待进一步研究确定。

Objective： To study comparatively the anti-stress effect and quality of rice processed Codonopsis Radix with different process technology, with the aim of further development of Codonopsis Radix. Methods： With fresh root of Codonopsis pilosula and polished round-grained rice as experimental materials, preparations of different processed products of different drying methods were carried out. The quality of the products was analyzed and evaluated with anti-stress effect as parameter. Results： The quality of Codonoptsis Radix prepared with rice soup and 60℃ drying is better than that with the traditional method in terms of anti-stress effect and content of indicative components. Conclusion： It is suitable to use rice soup for rice processed Codonoptsis Radix. Further study is needed for processing technology and accessory materials.