10种加工方法对地黄质量的影响

Effects of ten processing methods on quality of Rehmannia glutinosa

目的探讨10种加工方法对地黄Rehmannia glutinosa Libosch质量的影响。方法采用10种方法对鲜地黄进行加工,以梓醇、毛蕊花糖苷、总多糖、总氨基酸、果糖、蔗糖、棉籽糖、水苏糖、水浸出物、醇浸出物含有量为评价指标,SPSS20.0软件进行主成分分析(PCA)和方差分析(ANOVA)。结果主成分综合得分依次为电热鼓风干燥>远红外干燥>煤双层烘焙>煤单层烘焙>70℃热风干燥>微波切片>电热鼓风干燥切片>微波干燥>远红外干燥切片>冷冻干燥。随着加工温度升高,总氨基酸含有量降低;随着加工时间增加,梓醇、棉籽糖、水苏糖含有量降低,果糖和蔗糖升高;总多糖、毛蕊花糖苷、水浸出物、醇浸出物含有量无明显变化规律。结论采用电热鼓风干燥法加工的地黄质量较佳。

AIM To explore the effects of ten processing methods on quality of Rehmannia glutinosa Libosch.METHODS Ten methods were adopted in the processing of R. glutinosa. With the contents of catalpol,acteoside,total polysaccharides,total amino acids,fructose,sucrose,stachyose,water extract and alcohol extract as evaluation indices,PCA and ANOVA were made by SPSS20. 0 software. RESULTS The comprehensive scores of principal components were in sequence of electric blast drying 〉 far-infrared drying 〉 coal double-layer baking 〉 coal single-layer baking 〉 70 ℃ hot-air drying 〉 microwave slicing 〉 electric blast drying-slicing 〉 microwave drying 〉far-infrared drying-slicing 〉 frozen drying. With the increase of processing temperature,the content of total amino acids was decreased. With the increase of processing time,the contents of catalpol,raffinose and stachyose were decreased,while those of fructose and sucrose were increased. The contents of total polysaccharides,acteoside,water extract and alcohol extract showed no obvious change laws. CONCLUSION The electric blast drying has a good effect on the quality of R. glutinosa.