不同等级整株肉苁蓉的药材品质和产地加工蒸制时间研究

Effect of Grade and Steaming Time on Quality of Cultivated Cistanche deserticola

目的:研究肉苁蓉等级与内在成分含量的相关性,明确不同等级整株肉苁蓉的加工蒸制时间。方法:测定肉苁蓉的鲜重和长度等外观指标,利用主成分分析和K聚类分析确定肉苁蓉分级标准,利用高效液相色谱和紫外分光光度计测定肉苁蓉的苯乙醇苷和多糖等含量,比较不同等级和蒸制时间内在成分含量差异。结果:肉苁蓉可分为3个等级,不同等级肉苁蓉的内在成分含量没有显著性差异。对肉苁蓉质量影响为蒸制时间大于等级。Ⅰ级肉苁蓉适宜蒸制30 min晒干,Ⅱ级和Ⅲ级适宜蒸制20 min晒干。结论:肉苁蓉整株产地加工采取分等级蒸制晒干的方式可有效保证肉苁蓉药材内在品质。

Objective：To study the correlation between chemical component content and grades of Cistanche deserticola,and then to determine the optimum steaming time of different grades of Cistanche deserticola. Methods ： Morphological indexes of postharvest stems of Cistanche deserticola were analyzed by principal component analysis and K-mean cluster analysis to determine a grading stand- ard. Concentrations of phenylethanoid glycosides, polysaccharides, dilute ethanol-soluble extracts and total ashes in dried stems of Cistanche deserticola were determined using high performance liquid chromatography and ultraviolet spectrophotometer. Resuhs：There was no significant relationship between grades and chemical component content. The effect of steaming time was stronger than that of grades on chemical component content. Moreover,the optimum steaming time of grade I was 30 min, of grade Ⅱ and Ⅲ were both 20 min. Conclusion ： It is suggested that postharvest Cistanche deserticola should be divided into three grades and steamed for a certain time.