不同加工方法对川产道地药材山茱萸质量的影响

Influences of different processing methods on quality of Sichuan genuine medicinal materials Shanzhuyu

目的:探索山茱萸初加工方法,寻找其最佳加工工艺。方法:采用煮、蒸、烘三种软化方法,阴干、晒干、远红外干燥、真空减压干燥、烘干五种干燥方法对山茱萸进行加工,并对软化时间、烘干温度进行考察,以马钱苷、莫诺苷、水溶性浸出物作为评价指标,并运用加权评分法对外观性状进行综合评价。结果:采用煮法软化5 min,马钱苷、莫诺苷、水溶性浸出物含量综合值高且稳定,样品外观性状好;采用烘干法55℃加工样品外观性状最好,马钱苷、莫诺苷、水溶性浸出物含量最高。结论:山茱萸最佳加工工艺为净选,清洗,软化(沸水煮5min),去核,55℃烘干。

Objective: To optimize the best processing technology of Shanzhuyu by investigating different processing methods. Method: Shanzhuyu was dealt with three different softening methods including boiling, steaming and baking and five different drying methods including drying in the shade, drying in the sun, far-infrared drying, drying under reduced pressure and drying. The softening time and drying temperature of Shanzhuyu were explored with loganin, morronisid and water-soluble extractum as evaluation indexes. And the weighted scoring method was used to comprehensively evaluate external properties to assess the quality of the sample. Result: After Shanzhuyu was boiled for 5 min,the contents of logani, morronisid and watersoluble extractum were high and stable, with good appearance of sample. Samples processed by using the drying method at 55 ℃were of the best appearance,with the highest levels of loganin, morronisid and water-soluble extractum. Conclusion: The best processing technology of Shanzhuyu are as following: select, clean, soften in boiling water for 5 min, cut kernel, dry at 55 ℃.