不同干燥方法对桂枝药材中苯丙素类成分的影响及评价

Effect and Evaluation of Different Drying Methods on Phenylpropanoid Compounds in Cinnamomi Ramulus

目的:研究不同干燥方法对桂枝药材中苯丙素类(香豆素、肉桂醇、肉桂酸、桂皮醛、邻甲氧基肉桂醛)化学成分的影响,为桂枝适宜干燥方法的确定提供依据。方法:以苯丙素类化学成分含量为评价指标,分别对晒干、阴干及3种现代加工干燥方法后桂枝的质量进行评价,通过SPSS软件进行主成分分析,利用主成分得分进行综合评价。结果:不同干燥处理方法后有效成分含量差异较大,其中微波干燥使有效成分损失最多,阴干、晒干、低温热风干燥有利于桂枝有效成分的保留。结论:以干燥时间、化学成分含量、外观性状、气味等为评价指标,确定热风干燥50℃为桂枝药材较为适宜的现代干燥加工方法。

Objective:To study the effects of different drying methods on the chemical constituents of phenylpropanoid compounds(coumarin,cinnamyl alcohol,cinnamic acid,cinnamaldehyde,o-methoxycinnamaldehyde)in Cinnamomi Ramulus,and to determine the suitable drying method for Cinnamomi Ramulus.Methods:Using phenylpropanoi compounds as the evaluation index,the quality of Cinnamomi Ramulus was evaluated by different drying methods,including drying in the shade,drying in the sun,hot air drying and three modern processing and drying methods.Then principal component analysis was performed by SPSS software,and the principal component score was used for comprehensive evaluation.Results:The content of active ingredients varied greatly after different drying treatments.Among them,microwave drying caused the most loss of active ingredients.Drying in the shade,drying in the sun,and low-temperature hot air drying were beneficial to the retention of active ingredients of Cinnamomi Ramulus.Conclusion:Considering the factors such as duration,production efficiency,active ingredient content,appearance traits and odor during the drying process of C.Ramulus medicinal materials,hot air drying at 50℃is a suitable modern drying method for Cinnamomi Ramulus.