正交试验法优选黄连片产地趁鲜加工工艺

Optimizing the process of sliced coptis fresh processing on origin by orthogonal test

为了优选黄连片产地趁鲜加工工艺,采用正交试验法考察切片前干燥温度、切片时含水量、切片后干燥温度3个因素对黄连片水分、生物碱含量、加工损耗的影响;为了验证工艺稳定性,以优化后的工艺生产6份黄连片样品,检验其水分与生物碱含量稳定性。结果表明,黄连片趁鲜切制加工的主要影响因素为切制后干燥温度与切制时含水量,次要影响因素为切制前干燥温度。切片前后干燥温度显著影响黄连片的水分;切制时含水量极显著影响黄连片的加工损耗;3个因素均对生物碱含量无显著影响。黄连片产地趁鲜加工最优工艺:将鲜黄连在60~80℃干燥至含水量42%~32%时为止,取出切片,然后60℃干燥至含水量12%以下。该工艺生产的黄连片水分与生物碱含量稳定、可控,符合《中华人民共和国药典》要求。

In order to optimize the process of sliced coptis fresh processing on origin,the effects of drying temperature before slicing,water content during slicing and drying temperature after slicing on water content,alkaloid content and processing loss were investigat-ed by orthogonal test.In order to verify the stability of the process,6 samples of sliced coptis were produced by the optimized process,and the stability of water content and alkaloid content was tested.The results showed that the main factors affecting the quality of sliced coptis were drying temperature after slicing and water content during slicing,while the secondary factor was drying temperature before slicing.The drying temperature before and after slicing significantly affected the moisture content of sliced coptis.The water content during slicing extremely significantly affected the processing loss of sliced coptis.The three factors had no significant effect on alkaloid content.The best process for the fresh processing on origin of sliced coptis was as follows:The fresh rhizome of Coptis chinensis Franch.was dried at 60~80℃until the water content was between 42%and 32%,and taken out to cut into slices.Then the slices were dried at 60℃until the water content was below 12%.The content of water and alkaloid in sliced coptis produced by this process were stable and controllable and met the requirements of Chinese Pharmacopoeia.