九制黄精炮制工艺研究

Study on the processing technology of Jiuzhihuangjing

目的:还原九制黄精传统炮制工艺,并进行高压蒸制工艺优化,明确其工艺参数,为九制黄精工业规范化生产提供实验依据。方法:首先对九制黄精进行工艺还原,并对多糖、总糖和浸出物进行检测。再采用单因素试验和正交试验,以多糖、总糖和浸出物的综合评分为指标,高压蒸制温度、蒸制时间、烘干温度以及烘干时间为考察因素,对传统九制黄精进行高压蒸制工艺优化。结果:使用传统方法炮制所得九制黄精外观色黑如漆,滋润有光泽,浸出物含量有所增加,但多糖流失较为严重。改用高压蒸制后,外观性状接近传统方法且多糖得到更多地保留,最佳炮制工艺为取黑豆汁一次性拌入后,润至透心,以120℃高压蒸制2 h。结论:高压工艺具有较好的可行性和可控性,适用工业化生产。

Objective: In order to provide experimental basis for the standardized production of Jiuzhihuangjing(JZHJ),we carried out the reduction of traditional processing technology and optimization of high-pressure steaming process. Method:First of all, JZHJ was prepared by traditional method, and the contents of polysaccharides, total sugars and extracts were detected.With the contents of polysaccharide, total sugar and extract as indexes, high-pressure steaming temperature, steaming time, drying temperature and drying time as investigation factors, single factor test and orthogonal test were used to optimize the traditional processing method of JZHJ. Result: The JZHJ prepared by traditional methods had dark and lustrous appearance, and increased extractcontent, but the loss of polysaccharide was serious. After being processed by high-pressure steaming, the appearance properties were similar to the one prepared by traditional method with higher polysaccharides contents. The optimized processing technology was as following: mixed the decoction of black soybean with Huangjing at one time, moistened it until it was thorough,and steamed it at 120 ℃ for 2 hours. Conclusion: The high pressure technology has good feasibility, and controllability and is suitable for industrial production.