陕产丹参产地加工与饮片炮制一体化技术研究

Study on the Integration Technology of Producing Area Processing and Decoction Pieces Processing of Salvia Miltiorrhiza Produced in Shaanxi

目的:优化中药丹参产地加工-炮制一体化工艺,为一体化技术在中药生产领域的推广应用奠定基础。方法:以有效成分含量、浸出物含量,结合含水量、灰分以及饮片性状等《中华人民共和国药典》检查项目为评价指标,采用单因素结合正交试验法,考察鲜药材含水量、干燥温度、干燥时间等因素对饮片质量的影响,优化丹参产地加工-炮制一体化生产工艺。结果:鲜药材含水量对饮片品质影响最大,其次为烘干温度,烘干时间影响较小;各考察因素最优水平组合为鲜药含水量25%、烘干温度60℃、烘干时间5h。结论:丹参产地加工-炮制一体化生产最佳工艺为鲜药采挖后除去泥沙,干燥至七成干(含水量25%左右),抢水洗净,切厚片(3mm),于温度60℃下烘干5h。验证试验表明,以该工艺生产所得丹参饮片品质较优、稳定性好。

Objective:Optimize the integrated processing and processing technology of traditional Chinese medicine Salvia miltiorrhiza.Methods:Taking the contents of active ingredients and extracts,combined with Chinese Pharmacopoeiainspection items such as properties as evaluation indexes,the integrated production process of processing and processing of Salvia miltiorrhizain the producing area was optimized by single factor combined with orthogonal test.Results:The water content of fresh medicinal materials had the greatest influence on the quality of decoction pieces,followed by drying temperature and drying time;The optimal level combination of all factors was 25%water content of fresh medicine,60℃drying temperature and 5hours drying time.Conclusion:The best integrated production process of processing and processing of Salvia miltiorrhizais to remove the sediment after fresh medicine collection and excavation,dry it to 70%dry(about 25%water content),grab water and wash it,cut thick tablets(3mm),and dry it at 60℃for 5hours;The validation test showed that the prepared pieces of Salvia miltiorrhiza produced by this process had better quality and good stability.