基于熵权法和层次分析法优选天麻趁鲜切制方法

Optimization of Gastrodiae Rhizoma fresh-cut processing method based on entropy method and analytic hierarchy process

目的比较趁鲜切制和传统加工天麻饮片性状、内在质量、能耗等关键指标,筛选天麻饮片趁鲜切制方法,为天麻趁鲜切制的合理性提供数据支撑。方法以醇溶性浸出物、多糖、蛋白质、天麻素和对羟基苯甲醇总量、巴利森苷类成分总量(巴利森苷A、B、C、E)为内在评价指标,采用熵权法和层次分析法综合评分,分析13种加工方式对天麻饮片质量的影响,结合饮片性状、干燥时间和能耗,饮片颜色与成分含量之间的相关性对天麻趁鲜切制方法进行综合评价。结果不同加工方式天麻饮片内在成分含量差异较大,其中天麻素和对羟基苯甲醇总量、多糖含量差异最为明显;通过内在成分综合评价结果显示,趁鲜切制S6及传统加工S13饮片综合评分高于其他趁鲜切制组,且S6与S13聚为一类,表明趁鲜切制S6与传统加工S13内在质量最为相近;趁鲜切制S6与传统加工S13外观性状相似,耗时、能耗显著低于传统加工S13;天麻饮片切面颜色色度值与内在成分含量呈显著相关性。结论新鲜天麻切片5 mm厚、蒸20 min、60℃烘干与传统加工性状、品质最为相近,且较传统加工省时、节约能耗,为最佳趁鲜切制方法,该方法在天麻饮片生产上具有可行性。

Objective Compare the key indicators such as the appearance,intrinsic quality,and energy consumption of fresh-cut and traditional processed Tianma(Gastrodiae Rhizoma,GR)decoction pieces,and screen the methods of fresh-cut GR decoction pieces to provide data support for the rationality of fresh-cut GR.Methods Taking the total amount of alcohol soluble extract,polysaccharide,protein,the total amount of gastrodin and p-hydroxybenzyl alcohol,the total amount of parishins(including parishin A,B,C,E)as internal evaluation indicators,entropy method and analytic hierarchy process were used to comprehensively score and analyze the impact of 13 processing methods on the quality of GR decoction pieces,combined with the appearance,drying time,and energy consumption,a comprehensive evaluation of the correlation between the color and ingredient contents of GR during fresh-cutting was conducted.Results There are significant differences in the intrinsic component content of GR under different processing methods,with the most significant differences in the total amount of gastrodin and p-hydroxybenzyl alcohol,as well as the content of polysaccharides;The comprehensive evaluation results of internal components showed that the comprehensive scores of fresh-cut S6 and traditional processed S13 slices were higher than those of other fresh-cut groups,and S6 and S13 clustered into one group,indicating that the internal quality of fresh-cut S6 and traditional processed S13 was the most similar;taking advantage of the similarity in appearance between fresh-cut S6 and traditional processed S13,the time and energy consumption are significantly lower than those of traditional processed S13;There is a significant correlation between the chromaticity value of the cut surface color of GR decoction pieces and the content of their intrinsic components.Conclusion GR with a thickness of 5 mm,steamed for 20 min,and dried at 60℃have the most similar processing characteristics and quality to traditional processing,and save time and energy-efficient than traditional processing.This method is the best way to cut while fresh and has feasibility in the production of GR decoction pieces.