蜜炙红芪饮片的现代炮制工艺研究

A modern technology for processing of mizhi Hedysarum poilybotrys Hand.-Mazz

目的优选一种基于产地加工炮制一体化的蜜炙红芪饮片的现代加工工艺。方法新鲜红芪药材直接切片,设计以加蜜量、干燥温度和干燥时间为影响因素的三因素三水平的正交试验,以蜜炙红芪饮片的总黄酮含量、总多糖含量和芒柄花素含量结合指纹图谱中共有峰峰面积与称样量比值为考察指标,采用综合评分法优选蜜炙红芪饮片的现代加工工艺参数,并与传统方法制备的蜜炙红芪饮片进行比较。结果优选的蜜炙红芪饮片的现代加工工艺为:新鲜红芪药材,抢水冲洗泥土后,切厚片(3~6 mm),加入25%的炼蜜,拌匀,闷润至炼蜜被鲜红芪片充分吸收后,置于电热鼓风烘箱中,90°C干燥3 h,制得新型蜜炙红芪饮片。该饮片与传统炮制工艺制得的蜜炙红芪饮片相比,总多糖含量、总黄酮含量和芒柄花素含量等指标均较高。采用分时段双波长融合指纹图谱法选出的蜜炙红芪饮片的25个共有峰中,19个的峰面积与称样量比值相对于传统蜜炙红芪饮片的变化率为正值,各共有峰变化率的平均值达到2.03。结论基于产地加工炮制一体化的新型蜜炙红芪饮片的制备过程全程参数可控,总体成分组和指标性成分的含量相对于传统蜜炙红芪饮片均有显著提升,是一种切实可行的蜜炙红芪饮片的现代加工工艺。本研究为蜜炙红芪饮片的工程化、自动化生产提供了技术支持。

Objective To optimize a modern processing technology based on the integration of mizhi Hedysarum poilybotrys Hand.-Mazz processing.Methods Fresh Hedysarum poilybotrys Hand.-Mazz was directly sliced,an orthogonal experiment of three levels and three factors,which was influenced by the amount of honey,drying temperature and drying time,was designed.The content of the total polysaccharide,total flavonoids and formononetin of the candied red fragrant tablets were used.The ratio of the peak area to the sample weight of the common peak in the fingerprint combined with the fingerprint was used as the index.The comprehensive processing method was used to optimize the modern processing parameters of the candied red glutinous rice cake,and it was compared with the traditional method.Results The modern processing technology of the preferred candied red squid pieces worked as follows:fresh red medicinal herbs,after the soil having been rinsed,were cut into thick slices(3~6 mm),then 25%of refined honey was added in,well mixed,and suffocated to the nectar.After the fresh red bracts were fully absorbed,they were placed in an electric blast oven and dried at 90°C for 3 h to prepare a new candied red simmering tablet.Compared with the candied red glutinous rice cake prepared by the traditional processing technology,the content of the total polysaccharide,total flavonoids and formononetin was higher.Of the 25 common peaks of the candied red glutinous rice cakes selected by the time-division dual-wavelength fingerprint fusion method,the ratio of the peak area of the 19 common peaks to the sample volume was compared with that of the traditional candied red simmered tablets.Positive values and average value of each common peak change rate reached 2.03.Conclusion The whole process parameters of the preparation of the new candied red glutinous rice cake based on the integration of production and processing were controllable.The content of the whole component group and the index component were significantly improved compared with the traditional candied red simmering tablets.The research provided a technical support for the engineering and automated production of mizhi Hedysarum poilybotrys Hand.-Mazz.