不同干燥方式对北苍术趁鲜切制品中主要有效成分含量的影响

Effect of different drying methods on the content of major active ingredients in fresh cutting products of Atractylodes chinensis

目的:探讨加工方法中不同含水量和不同干燥方式等关键操作单元对北苍术趁鲜切制饮片中主要有效成分含量的影响,建立高效液相色谱法同时测定北苍术中5个有效成分(白术内酯Ⅲ、白术内酯Ⅰ、苍术素、β-桉叶醇及苍术酮)的含量。方法:采用Supersil ODS2(250 mm×4.6 mm,5μm)色谱柱;以0.1%磷酸水溶液(A)-甲醇(B)为流动相,梯度洗脱;流速1.0 mL·min^(-1);检测波长220、270、203 nm;柱温30℃。结合熵权-TOPSIS法和聚类分析法确定北苍术最佳趁鲜切制的加工方法。结果:含量测定方法学验证结果良好,北苍术中5个成分(白术内酯Ⅲ、白术内酯Ⅰ、苍术素、β-桉叶醇及苍术酮)含量范围分别为0.052~0.243、0.195~1.015、2.022~4.418、0.119~5.049、0.209~8.638 mg·g^(-1);北苍术趁鲜切制最佳切制含水率区间为(40%±3%)^(50%±3%);方差分析结果显示,7种(S1~S7)趁鲜切制加工中白术内酯Ⅲ、苍术素、β-桉叶醇、苍术酮含量显著高于传统生晒组(S8);熵权-TOPSIS分析结果显示,60℃微波干燥、40℃微波干燥和50℃鼓风干燥饮片的质量较好;聚类分析最终得到3类群体,占比分别为12.5%、50%、37.5%。结论:结果表明不同的干燥方式及干燥温度会对北苍术饮片质量产生显著影响,本研究对后续北苍术趁鲜切制饮片工艺研究具有一定参考性。

Objective:To explore the effects of key operating units such as different water contents and drying methods in processing methods on the content of main active ingredients in Atractylodes chinensis(DC.)Koidz.fresh cutting slices.To develop an HPLC method for simultaneous determination of five active ingredient(atractylenolideⅢ,atractylenolideⅠ,atractylodin,β-eudesmol,atractylon)in Atractylodes chinensis.Methods:The Supersil ODS2 column(250 mm×4.6 mm,5μm)was used,the mobile phase was 0.1%phosphoric acid(A)-methanol(B)with gradient elution,at the flow rate of 1.0 mL·min^(-1),the detection wavelength was 220,270,203 nm,and the column temperature was 30℃.The entropy weight-TOPSIS method and cluster analysis were combined to determine the best method of fresh cutting process of Atractylodes chinensis.Results:The validation results of the content determination methodology were good.The contents of five components(atractylenolideⅢ,atractylenolideⅠ,atractylodin,β-eudesmol,atractylon)were 0.052-0.243,0.195-1.015,2.022-4.418,0.119-5.049,0.209-8.638 mg·g^(-1),respectively.The optimal cutting moisture content range of Atractylodes chinensis fresh cutting was(40%±3%)-(50%±3%).The results of ANOVA showed that the contents of atractylenolideⅢ,atractylenin,β-eudesmol and atractylone were significantly higher in the seven processing(S1-S7)of fresh cutting than in the traditional raw-tanning group(S8).The entropy weight-TOPSIS analysis showed that 60℃microwave drying,40℃microwave drying and 50℃blast drying slices pieces have better quality.Cluster analysis resulted in three groups,accounting for 12.5%,50%and 37.5%respectively.Conclusion:The results indicate that different drying methods and temperatures have a significant impact on the quality of Atractylodes chinensis slices.This study is valuable for the subsequent research in Atractylodes chinensis fresh cutting slices.