鲜天麻干制过程中最佳加工条件的探索  

Exploring the Best Dried Processing Condition of Fresh Gastrodia elata

作　　者：徐顶巧[1] 周建军[1] 

机构地区：[1]陕西理工学院生物科学与工程学院/陕西省天麻山茱萸工程中心,陕西汉中723000

出　　处：《中药材》2014年第2期215-218,共4页Journal of Chinese Medicinal Materials

基　　金：陕西省"13115"科技创新工程项目(2010ZDGC-23)

摘　　要：目的:探索鲜天麻干制的最佳加工条件。方法:以天麻素含量为指标,在单因素实验的基础上,采用正交设计法,筛选鲜天麻干制的最佳加工条件。结果:鲜天麻采收后当天洗净泥沙,常压蒸煮25 min,切片,105℃烘干,HPLC法测得天麻素的含量达0.532%,比传统加工法(0.371%)提高了43.40%。结论:不同的加工条件对天麻素含量影响较大。Objective ：To study the processing conditions that influenced the contents of gastrodine in dried processing of fresh Gas- trodia data. Methods：The optimized processing condition were established by using single-factor and orthogonal experimental design, which was guided by the contents of gastrodine. Fresh Gastrodia clara were harvested in the day, cleaned sediment, cooked in atmospher- ic pressure for 25min,cut into 0. 5 - 1.0 cm thick slices and dried in 105 ℃. The gastrodine content was measured by HPLC. Results： The gastrodine content was 0. 532% ,which was higher than that of traditional processing method. Conclusion ： Dried processing condition can influence the content of gastrodine in G astrodia clara significantly.

关 键 词：天麻 天麻素 加工 正交试验设计法 

分 类 号：R282.4[医药卫生—中药学]