鲜切天麻的含水率及干燥方式对饮片质量的影响

Effects of Moisture Content and Drying Methods of Fresh-Cut Gastrodia elata on the Quality of Decoction Pieces

为给天麻趁鲜切制加工生产质量保障提供数据支撑,以6种天麻标识性成分(天麻素、对羟基苯甲醇、巴利森苷A、巴利森苷B、巴利森苷C、巴利森苷E)含量、醇溶性浸出物含量和饮片外观性状为指标,运用熵权-优劣解距离法评价不同鲜切天麻含水率和干燥方式所得饮片的质量。结果表明:最佳切制含水率区间为25%~35%,天麻鲜切片最佳干燥方式为60℃鼓风干燥,该方法所得天麻片颜色呈黄白色,切片形状均匀平整,标识性成分含量较高,总体质量较好。

This study aims to provide data support for the fresh cutting of Gastrodia elata and ensure the quality of the decoction pieces.With the content of marker components(gastrodine,p-hydroxybenzyl alcohol,parishin A,parishin B,parishin C,and parishin E),the content of alcohol-soluble extract and the appearance traits of decoction pieces as indicators,entropy weight-TOPSIS was employed to evaluate the quality of decoction pieces obtained from fresh samples with different moisture content and dried with different methods.The results revealed that the optimal moisture range of G.elata for fresh cutting was 25%–35%,and blast drying at 60°C served as the optimal drying method.The decoction pieces obtained with this method had a yellowish white color,a uniform shape,and high content of marker components,demonstrating high quality.