狗脊炮制工艺优选及色度值测定

Optimization processing and determination of chromatic value of Cibotium barometz

目的优选熟狗脊、烫狗脊的炮制工艺,并测定色度值。方法采用HPLC法测定各炮制品原儿茶酸、原儿茶醛、5-羟甲基糠醛的含有量;采用综合评分法,以原儿茶酸、原儿茶醛含有量为指标优选炮制工艺;采用色差仪获取炮制品色度值(L、a、b),考察原儿茶酸、原儿茶醛、5-羟甲基糠醛含有量与色度值的相关性;按照优选的炮制工艺,获得基准炮制品,确定各炮制品与基准炮制品的最大色差值。结果最佳蒸制时间为6 h,最佳烫制时间为24 min;炮制过程中色度值的变化与含有量具有较强的相关性,熟狗脊、烫狗脊与各自基准炮制品最大色差值分别为3.6、4.1。结论该方法稳定可行,可用于狗脊炮制。

AIM To optimize the processing technology and to determine the chromatic value of Cibotium barometz(L.)J.Sm.METHODS The contents of protocatechuic acid,protocatechuic aldehyde and 5-hydroxymethylfurfural were detected by HPLC.The comprehensive grading method was used to optimize processing technology with the contents of protocatechuic acid and protocatechuic aldehyde.The colorimetric method was used to obtain the chromatic value(L,a,b)of each processed product,and the correlation between the protocatechuic acid,protocatechuic aldehyde and 5-hydroxymethylfurfural and chromatic value.The standard processed products were obtained by the optimal processing process to determine the maximum color difference between each processed product and the reference processed product.RESULTS The optimal processing was determined to be 6 h for the best steaming time,24 min for the best frying time.The chromatic value and the content of C.barometz was highly correlated.The maximum color differences between the processed products and the standard products were 3.6,4.1,respectively.CONCLUSION This stable and feasible method can be used for the processing of C.barometz.