酒萸肉饮片加工炮制一体化工艺

Study on Processing Technology of Fructus Corni Praeparatus cum Vino Slices

目的:优选酒萸肉产地加工与饮片炮制一体化工艺,缩短酒萸肉饮片的传统加工炮制周期,降低贮藏保管难度,提高酒萸肉饮片质量。方法:以干燥时间、温度、加酒量和蒸制时间为考察因素,采用HPLC同时测定马钱苷、莫诺苷、没食子酸、5-羟甲基糠醛的含量,结合酒萸肉饮片的外观性状,采用正交设计试验方法优选酒萸肉的产地加工工艺。色谱条件为SunFire^■C18(250mm×4.6mm,5μm)色谱柱,流动相为乙腈(A)-0.1%磷酸(B)梯度洗脱,检测波长为218、240nm,流速为1.0mL·min^-1,柱温为30℃。结果:本实验优选酒萸肉产地加工一体化的最佳工艺为:每100kg去核鲜山萸肉加25kg黄酒浸润30min至透,100℃干燥3h后再蒸1h,取出,干燥。结论:酒萸肉产地加工与炮制一体化工艺能够提高酒萸肉饮片的质量,减少酒萸肉饮片的加工炮制时间,可为酒萸肉饮片一体化工艺的实际生产提供技术支持。

Objective: The study aims to optimize the integrated processing technology and production process of Fructus Corni Praeparatus cum Vino,shorten the traditional processing cycle and reduce the difficulty of storage and improve the quality of Fructus Corni Praeparatus cum Vino. Methods: Taking drying time,temperature,adding amount of alcohol and steaming time as factors,the content of marchingin,mononoside,gallic acid and 5-hydroxymethylfurfural was determined simultaneously by HPLC,and the orthogonal design experiment method was adopted to optimize the processing technology.The chromatographic conditions was as follows:SunFire^■ C 18 (250 mm×4.6 mm,5 μm )chromatographic column,mobile phase of acetonitrile-0.1% phosphoric acid (A )(B )gradient elution,detection wavelength of 218 nm and 240 nm,flow rate of 1.0 mL · min ^-1 ,column temperature 30 ℃. Results: In this experiment,the best technology of the integrated processing of Fructus Corni Praeparatus cum Vino was selected:Each 100 kg of fresh Fructus Corni and 25 kg of yellow wine infiltrated for 30 min ,dried at 100 ℃ for 3 h,then steamed for 1 h,taken out,dried. Conclusion: The integrated processing and processing technology can improve the quality and reduce the processing time of the slices and provide technical support for the actual production of the integrated processing technology.