丹参饮片产地加工工艺与质量研究

Research of the Technology and Quality in Original Processing of Salvia miltorrhiza Pieces

[目的]研究不同加工方法对丹参饮片质量的影响,为改良丹参饮片产地加工工艺提供参考。[方法]采用干切、浸润、水蒸气闷润3种方法加工丹参饮片,通过饮片品相认定并结合有效成分含量测定综合评价丹参饮片质量。[结果]丹参干切片切制困难,表面色泽差,呈砖红色,常出现开裂、翘边,片形不一致且成片率低;浸润所得丹参饮片表面颜色加深,切面平整、无裂缝、呈暗红色,芯部呈紫黑色,片形不美观,丹酚酸B、丹参酮ⅡA含量均显著降低;水蒸气闷润所得丹参饮片表面颜色鲜亮、呈紫红色,切面平整、光滑、无裂痕、呈淡黄色,质硬,参味浓,片形美观,成片率高,加工省时省力,且丹酚酸B与丹参酮ⅡA含量无显著变化。[结论]从饮片品相、各活性成分含量、生产成本等方面综合考虑,丹参饮片的产地加工方法应以水蒸气闷润软化药材为宜。

[Objective] Effects of different processing methods on the quality of S.miltorrhiza pieces were researched, in order to provide a ref-erence for the improvement of technology in original processing of S.miltorrhiza pieces.[Method] By using methods of dry cutting, infiltrating to cut and steam moistening to cut, S.miltorrhiza pieces were processed, through product phase identification and effective ingredients content determination, quality of S.miltorrhiza pieces were evaluated comprehensively.[Result] The dry sections were difficult to cut, the surface color was brick red, often cracking, piece shape inconsistent and low pieces rate.Infiltration resulting pieces surface color deepened, although smooth to cut, no crack, purplish-black core, slice-shaped unsightly, salvianolic acid B and tanshinoneⅡA reduced significantly.Pieces stuffy by steam surface moist bright color, purple, smooth to cut, no cracks, pale yellow, sheet-shaped appearance, into a high piece rate, and saving time and effort in processing, while salvianolic acid B and tanshinoneⅡA showed no significant change.[ Conclusion] Considering the product phase, the content of active ingredients and processing cost etc., stuffy by steam to soften herbs is the most suitable original processing method.