初加工对牛大力中高丽槐素质量分数的影响

Effects of Primary Processing on the Content of Maackiain in Root of Millettia Speciosa

药材初加工在中药生产环节中起着关键作用.为筛选牛大力块根的最佳初加工方法,该文采用RP-HPLC法测定了不同初加工方法处理的牛大力块根中高丽槐素的质量分数,并观察记录了牛大力外观性状和干燥时间.研究结果显示,60℃烘干牛大力横断面呈灰黄色,质地也较密实且硬,高丽槐素质量分数最高,为0.100 4mg/g,其次为30℃烘干和晒干处理的,烘干温度高于60℃时随温度升高高丽槐素质量分数降低;蒸煮处理中以蒸45min处理的牛大力中高丽槐素质量分数最高,但其质量分数仅为0.007 1mg/g,煮处理的质量分数显著低于蒸处理.牛大力最适宜的初加工方法为趁鲜切片60℃烘干.

Primary processing plays a key role in the production chains of traditional Chinese medicine. To explore suitable processing method for the root of Millettia Speciosa, the content of maackiain in root of Millettia Speciosa treated by different processing method was determined by RP-HPLC. At the same time, we also observed the with appearance character and recorded the drying time. The results indicated that the highest content of maackiain in the root of Millettia Speciosa treated by oven-drying 60℃ was 0. 100 4 rag/g, and the cross-section showed grayish yellow and denser, and followed by Millettia Spe- ciosa with sun-drying and oven-drying on 30 ℃. With increasing temperature, maackiain content decreased when the drying temperature is over 60 ℃. The suitable steaming and boiling method with highest content of maackiain was treated by steaming method for 45rain, but the content only was 0. 007 1 mg/g. The maackiain content of Millettia Speciosa treated by boiled is significantly lower than the steaming treatment＇s. Furthermore, the optimized processing method for the root of Millettia Speciosa sliced in fresh crude is oven-drying at constant 60 ℃.