不同包装材料对产地加工与炮制一体化肉桂饮片稳定性的影响

Effect of Different Packaging Materials on Stability of Cinnamomi Cortex Decoction Pieces with Integration of Local Processing and Processing

目的:考察不同包装材料对产地加工与炮制一体化肉桂饮片的质量稳定性的影响。方法:运用4种不同包装材料对肉桂产地加工与炮制一体化饮片进行包装,分别进行加速试验及高温、高湿、强光照射的影响因素试验,以桂皮醛、桂皮酸、挥发油和水浸出物的含量作为考察指标,考察不同包装材料对肉桂产地加工与炮制一体化饮片稳定性的影响。结果:铝箔自封袋包装较牛皮纸、聚乙烯塑料、透明光面真空袋包装具有更高的耐热性和阻隔性,可以最大程度减少肉桂有效成分损失。结论:肉桂饮片贮藏过程中应避免高温、强光照射,并注意防潮,使用铝箔自封袋包装作为肉桂的包装材料可以保证肉桂饮片的质量稳定性,可为产地加工与炮制一体化肉桂饮片的保存条件和有效期提供参考。

Objective:To investigate the quality influnce of different packaging materials on quality stability of integrated processing and processing Cinnamomi Cortex slices.Methods:Four different packaging materials were used to package the integrative slices of Cinnamomi Cortex,which were processed and processed from the origin of Cinnamomi Cortex.The accelerated tests and the influence factors tests of high temperature,high humidity and strong light irradiation were carried out respectively.The contents of cinnamaldehyde,cinnamic acid,volatile oil and water extract were taken as the inspection indexes to investigate the effects of different packaging materials on the stability of cinnamon production area processing and processing integration.Results:Compared with kraft paper,polyethylene plastic and transparent glossy vacuum bag,self-sealing bag with aluminium foil had higher heat resistance and barrier,which could reduce the loss of active ingredients of cinnamon to the greatest extent.Conclusion:High temperature and strong light should be avoided and moisture-proof should be paid attention to during the storage of Cinnamon Decoction pieces.The quality stability of Cinnamon Decoction pieces can be guaranteed by using self-sealing aluminum foil bags as packaging materials.This study can provide a basis for the preservation conditions and validity period of Cinnamomum Cinnamomi decoction which is integrated with processing and processing in the origin.