毛橘红传统产地加工工艺的探讨及优化  

Exploration and Optimization of Conventional Production-place Processing Technology for Citrus grandis ‘Tomentosa'

作　　者：伍柏坚 陈康[2] 林励[2] 黄晓丹 

机构地区：[1]广州王老吉药业股份有限公司,广东广州510450 [2]广州中医药大学中药学院,广东广州510006

出　　处：《广州中医药大学学报》2014年第2期280-283,共4页Journal of Guangzhou University of Traditional Chinese Medicine

基　　金：国家发改委发改高技资助项目(编号:2003-26)

摘　　要：【目的】对毛橘红传统产地烫煮工艺的必要性进行探讨,优化并规范毛橘红产地加工工艺。【方法】采用紫外分光光度法和高效液相色谱法分别测定毛橘红中总黄酮和柚皮苷含量,醚提质量法测定毛橘红醚提物含量;以3者含量为考察指标,采用均匀设计法对毛橘红产地加工工艺进行考察、优化。【结果】经过烫煮后烘干的毛橘红的总黄酮和柚皮苷含量较采收后直接烘干的高;优化的烫煮炮制工艺条件为:毛橘红鲜果置80℃水中烫煮1 min,取出稍晾干后于70℃烘焙80 h。【结论】毛橘红传统烫煮加工工艺具有一定的必要性与科学性;优选的毛橘红产地加工工艺可行。Objective To discuss the essentiality of conventional production-place boiling technology for Citrus grandis ＇Tomentosa＇, and to optimize and standardize the production-place processing technology. Methods The contents of total flavonoids and naringin of Citrus grandis were determined by ultraviolet spectrophotometry and high performance liquid chromatography, respectively. Ether extract content was measured by ether extract weight method. Using the contents of total flavonoids, naringin and ether extract as the observation indexes, the conventional production-place processing technology for Citrus grandis ＇ Tomentosa＇ was studied and optimized by uniform design method. Results The total flavonoids and naringin contents of Citrus grandis dried after boiling were higher than those of Citrus grandis dried directly after harvest. The optimized processing conditions were as follows： the fresh fruits were boiled in 80℃ water for one minute, and then dried in air for some time, and finally baked at 70℃ for 80 hours. Conclusion The results show that the traditional boiling technology is scientific and necessary for the processing of Citrus grandis, and the optimized processing technology for Citrus grandis ＇Tomentosa＇ is practical.

关 键 词：毛橘红 生产和制备 均匀设计 色谱法 高压液相 分光光度法 紫外线 

分 类 号：R282.4[医药卫生—中药学]