枸杞子不同干燥品质量对比研究

Comparative study on the quality of wolfberry products by different drying methods

目的 建立采用烘干及冻干不同干燥方式的枸杞子饮片指纹图谱,同时考察其他质量指标含量,对其进行对比研究,为构建科学、规范、严谨的枸杞子中药饮片质量评价体系提供实验资料和科学依据。方法 建立指纹图谱,采用指纹图谱相似度软件进行分析,同时按照参考文献中指标检测方法对不同干燥方式枸杞子饮片进行测定。结果 建立方法的精密度、重复性和稳定性良好。以烘干枸杞指纹图谱为参照图谱,通过分析,不同干燥品共有峰面积大于70%,相似度均达到0.99以上。烘干和冻干品中甜菜碱、枸杞多糖等其他指标含量无明显差异。结论 冻干枸杞内的物质基础与传统烘干品基本一致,可替代烘干品发挥药用价值。

Objective To establish the fingerprints of dried and freeze-dried Lycii Fructus slices with different drying methods, and to investigate the contents of other quality indexes, and to compare them, so as to provide experimental data and scientific basis for constructing a scientific, standardized and rigorous quality evaluation system of Lycii Fructus slices.Methods Fingerprint was established and analyzed by fingerprint similarity software. At the same time, based on the reference index detection method, and the different drying methods of wolfberry pieces were compared.Results The established method had good precision, repeatability and stability. Based on the fingerprint of dried wolfberry, the common peak area of different dried products was more than 70 %,and the similarity was more than 0.99. There was no significant difference in the contents of betaine, Lycium barbarum polysaccharide and other indicators between dried and freeze-dried products.Conclusion The intrinsic material basis of freeze-dried wolfberry is basically the same as that of traditional drying products, which can replace drying products to exert medicinal value.