黄精熟化炮制工艺及不同炮制方法比较研究

Comparative Study on the Maturation Processing Technology and Different Processing Methods

将黄精质量评价的主观经验与其化学成分含量的客观指标相结合,多指标、综合评价黄精熟化的最佳炮制工艺,创新炮制方法,开发熟化黄精的天然保健食品。采用正交设计优化黄精炮制工艺结果,通过德尔菲评价对黄精炮制品感官评价进行赋分作为主观得分,以多糖含量、水浸出物、醇浸出物作为客观指标,采用客观赋权法(CRITIC)将主客观指标相结合,优选黄精最佳炮制方法;对不同的炮制方法黄精进行化学成分含量比较,选出较适合黄精药食同源开发的炮制方法。优选黄精熟化工艺为70℃,湿度50%,熟化10d;熟化黄精化学成分含量高于九蒸九曝黄精和高温高压黄精。采用湿热法熟化黄精工艺稳定可行,可用于健康食品的开发。

By combining the subjective experience of quality evaluation of Polygonatum sibiricum and the objective index of chemical composition content,the best processing technology of Polygonatum sibiricum maturation was evaluated comprehensively with multiple indexes,the processing method was innovated,and the judgment of processing end point was quantified.Orthogonal design was used to optimize the processing results of Polygonatum sibiricum.The sensory evaluation of Polygonatum sibiricum was assigned as the subjective score through Delphi evaluation.The polysaccharide content,water extract and alcohol extract were taken as objective indexes,and the objective weight method(CRITIC)was used to combine the subjective and objective indexes to optimize the best processing method of Polygonatum sibiricum.The content of chemical components in Polygonatum sibircum from different processing methods was compared,and the more suitable processing method for the development of Polygonatum sibircum from medicine and food was selected.The optimal curing process was 70℃,50%humidity and 10 days.The content of chemical components in mature Polygonatum was higher than that in nine steamed and nine exposed Polygonatum and high temper-ature and high pressure Polygonatum.It can be used in the development of healthy food.The chroma is positively correlated with the content of chemical components.The appearance and properties combined with the internal content index can be used to eval-uate the quality of the processed products.