五味子鲜果采后“杀青”加工对其药材品质的影响

Effects of“Green Removing”Processing Technology of the Fresh Fruit of Schisandra chinensis after Harvested on the Quality of Medicinal Material

目的:研究五味子鲜果采后“杀青”加工对其药材品质的影响,为中药材产地加工的科学化、合理化提供新思路。方法:以15份五味子鲜果为样品,每3份为一组,分别采用50℃烘干、晒干、微波“杀青”后50℃烘干、烫漂“杀青”后50℃烘干、蒸制“杀青”后50℃烘干等5种方法进行初加工。借助《中药色谱指纹图谱相似度评价系统》(2012版)建立15份五味子干燥品的高效液相色谱(HPLC)指纹图谱并进行相似度评价;通过聚类分析评价不同加工方法所得五味子干燥品的相似性。同时,采用HPLC法测定各干燥品中五味子醇甲、五味子醇乙、五味子酯甲、五味子酯乙、五味子甲素、五味子乙素和五味子丙素等7种木脂素类成分的含量变化。结果:15份五味子干燥品的指纹图谱中共得到7个共有峰,除晒干样品色谱图与对照指纹图谱的相似度相对较低外,其他加工方法所得干燥品的色谱图的相似度均大于0.900。聚类分析结果显示,五味子微波“杀青”后50℃烘干和烫漂“杀青”后50℃烘干的6份样品聚为第1类;蒸制“杀青”后50℃烘干的3份样品聚为第2类;50℃烘干和晒干的6份样品聚为第3类。含量测定结果显示,50℃烘干和晒干样品中7种木脂素成分的总含量差异无统计学意义(P>0.05);微波、烫漂和蒸制“杀青”后再50℃烘干的样品中7种木脂素成分的总含量均显著高于50℃烘干和晒干样品(P<0.01)。结论:先采用烫漂、微波等方法“杀青”后再干燥处理的五味子样品的品质要优于直接晒干和烘干的样品。

OBJECTIVE:To stud y the effects of“green removing”processing technology of fresh fruit of Schisandra chinensis after harvested on the quality of medicinal material,and to provide new ideas for the scientific and rational processing of Chinese medicinal material.METHODS:Fifteen fresh fruits of S.chinensis were used as samples,with 3 samples in each group.The sample were processed preliminarily by 5 methods,such as drying at 50℃,drying in the sun,drying at 50℃after“green removing”processing with microwave,drying at 50℃after“green removing”processing with blanching,drying at 50℃after“green removing”processing with steaming.HPLC fingerprints of 15 batches of dried S.chinensis products were established and similarity evaluation was conducted according to Similarity Evaluation System of TCM Chromatographic Fingerprints(2012 edition).Cluster analysis was used to evaluate the similarity of dried S.chinensis products with different processing methods.At the same time,HPLC method was adopted to determine the content changes of seven lignans in dried products,such as schisandrol A,schisandrol B,schisantherin A,schisantherin B,schizandrin A,schisandrin B and schisandrin C.RESULTS:A total of 7 common peaks were obtained in the fingerprints of 15 batches of dried S.chinensis products.Except that the similarity between the chromatograms of dried samples in the sun and the control fingerprint was relatively low,the similarities of chromatograms of dried products by other processing methods were greater than 0.900.Cluster analysis showed that 6 samples dried at 50℃after“green removing”processing with microwave and dried at 50℃after“green removing”processing with blanching were grouped into the first category;3 samples dried at 50℃after“green removing”processing with steaming were grouped into the second category;6 samples dried at 50℃and dried in sun were grouped into the third category.The content determination results showed that there was no significant difference in the total content of seven lignans in the samples dried at 50℃and dried in the sun(P>0.05).The total contents of seven lignans in the samples dried at 50℃after“green moving”processing with microwave,blanching and steaming were significantly higher than those dried at 50℃and dried in sun(P<0.01).CONCLUSIONS:The quality of S.chinensis samples dried after“green moving”processing with microwave and blanching is better than those directly dried in sun and dried in oven.