不同炒制温度和时长对黄芩茎叶化学成分影响

Research of Stem and Leaf of Scutellaria Baicalensis Quality Influenced by Different Processing Technology

目的：通过研究不同炒制温度和时长对黄芩茎叶中野黄芩苷、黄芩苷含量的影响,筛选出最优黄芩茎叶炒制温度和时长。方法：以炒制温度（3个水平）和炒制时长（5个水平）为实验因素,以黄芩地上部分幼嫩的带叶茎尖为原料,运用以上组合参数分别对黄芩茎叶进行加工,采用高效液相色谱法测定黄芩茎叶炒制品中野黄芩苷和黄芩苷的含量。结果：各影响因素的排序为：温度〉时长〉温度×时长,优化后的黄芩茶炒制工艺为：90℃炒制60 min。结论：本研究为黄芩茶的规范化加工奠定基础。

Objective：By studying the different temperature and time of stir-frying the stem and leaf of Scutellaria baicalensis,and comparing the content of baicalin and baicalin in different stir-frying process,to select the optimal technological parameters of stir-frying Scutellaria baicalensis. Methods：The experimental factors is the temperature（3 levels）and the time（5 levels）of stir-frying and the raw material is the young stem tip with leaves of the aerial parts of Scutellaria baicalensis. Using the former combination parameter stir-fry the raw materials respectively and testing the content of nakano baicalin and baicalin by HPLC. Results：The order of all the factors are as follows：temperature time temperature×time,the optimized process for stir-frying Scutellaria baicalensis is conduct at 90 ℃ for 60 min. Conclusion：This study will lay the solid foundation of Scutellaria baicalensis＇ s process.