麸炒六神曲炮制工艺及质量标准研究

Processing technology and formulation of quality standards for Massa Medicata Fermentata fried with bran

目的优选麸炒六神曲的炮制工艺并制定其质量标准。方法以颜色、气味为评价指标,浸出物为参考,通过炒制温度、炒制时间、麸皮加入量为考察因素,通过单因素试验优选麸炒六神曲炮制方法。通过对山西省内3家企业生产的15批生六神曲进行炮制,对15批麸炒六神曲的性状、显微鉴别、水分、灰分、酸不溶灰分、浸出物进行检测,通过对测定结果进行研究,制定相应的质量标准。结果麸炒六神曲的最佳炮制工艺为麸炒温度为130℃、炒制时间为12 min、麸皮用量为10%,经过上述炮制工艺得到的麸炒六神曲性状表面浅棕色至黄棕色、质坚脆、有麸香气,浸出物为22.26%。建立了麸炒六神曲的质量标准,性状表面棕黄色,质坚脆,有麦麸香气;易断,断面不平整,可见褐色残渣及发酵后的空隙。显微鉴别为麦麸的果皮表皮细胞紧密排列呈不规则片状;淀粉粒呈球形,层纹明显;苦杏仁和赤小豆的石细胞黄色或白色,胞腔黑色;赤小豆的种皮栅状细胞胞腔含淡红棕色物,光辉带明显。水分不得过10.0%;灰分不得过5.0%;酸不溶灰分不得过2.0%;浸出物不得少于17%。结论成功建立了麸炒六神曲的炮制工艺及质量标准,可为麸炒六神曲饮片生产及质量控制提供参考。

Objective To optimize the processing technology of bran-fried Massa Medicata Fermentata and establish its quality standards.Methods Taking color and odor as evaluation indicators,and extract as the reference,the factors stir frying temperature,stir frying time and bran addition were investigated by the single factor experiment to optimize the processing technology of bran-fried Massa Medicata Fermentata.A total of 15 batches of Massa Medicata Fermentata were produced by three enterprises in Shanxi province with stir-fried with bran.The characteristics,the microscopic identification,the contents of moisture,ash and insoluble ash,and the extract of processed products were investigated to establish the corresponding quality standards.Results The optimal processing technology of bran-fried Massa Medicata Fermentata was as follows:stir frying temperature of 130℃,stir frying time of 12 min,and bran addition of 10%.After the optimal processing technology,the bran-fried Massa Medicata Fermentata was light brown to yellow brown on the surface,and crispy in texture,with a bran aroma,and the extract content was 22.26%.The qualified bran-fried Massa Medicata Fermentata had a brownish yellow color on the surface,a tough and crispy texture,and a wheat bran aroma;and it was easy to break,and had uneven cross-section,visible brown residue and gaps after fermentation.Microscopical results showed that the epidermal cells of the fruit peel of wheat bran were tightly arranged in an irregular sheet shape;starch granules were spherical in shape with obvious layering;the stone cells of bitter almonds and red beans were yellow or white in color,with black cell cavities;the grid-like cell lumen of the seed coat of adzuki bean contained a light reddish brown substance,with a clear brilliant band.The moisture content should not exceed 10.0%,the ash content should not exceed 5.0%,the acid insoluble ash content should not exceed 2.0%,and the extract should not be less than 17%.Conclusion The processing technology and the quality standards of bran-fried Massa Medicata Fermentata have been established,which can provide the reference for the production and the quality control of bran-fried Massa Medicata Fermentata decoction pieces.