干燥方法对铁皮石斛质量的影响研究  

Study on the Effects of Drying Methods on the Quality of Dendrobium officinale

作　　者：徐兰芳[1] 鲁芹飞[1] 张扬[1] 张亮[1] 徐香琴[1] 黄松[1,2] 

机构地区：[1]广州中医药大学新药研究开发中心,广州510006 [2]东莞广州中医药大学中医药数理工程研究院,广东东莞523808

出　　处：《中国药房》2015年第13期1808-1811,共4页China Pharmacy

基　　金：国家科技支撑计划(No.2011BAI01B00);广东省科技计划项目(No.2012A030100001;2011A030100011);广东省教育部产学研结合示范基地项目(No.2012B090700002)

摘　　要：目的：探讨不同干燥方法对铁皮石斛质量的影响,优选铁皮石斛的干燥方法。方法：对经4种干燥方法（自然晒干、烘箱烘干、真空干燥、微波干燥,36 h）及烘箱烘干方法下不同温度（90、120、150、180、210℃,24 h）、90℃下烘箱烘干不同时间（36、48、60、72 h）处理后铁皮石斛中多糖、游离氨基酸和总氨基酸保留率及7种单糖组成的变化进行考察。结果：4种干燥方法中,多糖保留率分别为97.65%、93.68%、92.97%、85.91%,游离氨基酸保留率分别为85.99%、86.92%、85.33%、42.72%,总氨基酸保留率分别为89.84%、89.17%、90.22%、64.31%;随干燥温度的升高和时间的延长,3类成分的保留率均呈现逐渐下降的趋势;4种干燥方法对2种单糖即核糖、半乳糖醛酸的含量影响较大;随着温度的升高,甘露糖、鼠李糖、葡糖糖醛酸含量呈减少趋势,核糖、半乳糖醛酸、半乳糖含量呈增加趋势;随着加热时间的延长,甘露糖、半乳糖含量呈减少趋势,核糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸含量呈增加趋势。结论：不同干燥方法对单糖组成变化与多糖含量有一定影响。综合考虑,铁皮石斛的较优干燥方法为90℃烘箱烘干24~36 h。OBJECTIVE： To explore the effects of different drying methods on the quality of Dendrobium officinale and choose a drying method for D. officinale. METHODS ： The retention rate of polysaccharide, free amino acids and total amino acids and the change of 7 monosaccharide compositions in D. officinale were researched after the processing of 4 drying methods （natural drying, oven drying, vacuum drying and microwave drying for 36 h）, oven drying with different temperatures （90, 120, 150, 180, 210 ℃ for 24 h） and 90 ℃ oven drying for different time （36, 48, 60, 72 h）. RESULTS： In the 4 drying methods, the retention rates of polysaccharide were respectively 97.65%, 93.68%, 92.97% and 85.91%; the retention rates of free amino acids were re- spectively 85.99%, 86.92%, 85.33% and 42.72% and the retention rates of total amino acids were respectively 89.84%, 89.17%, 90.22% and 64.31%. By the increasing of drying temperature and extension of time, the retention rates of 3 components showed a gradual downward trend; the 4 drying methods had great effects on the content of 2 monosaccharide （ribose and galacturonic acid）. By the increasing of temperature, mannose, isodulcite and glucuronic acid showed a decreasing trend of content; ribose, galact- uronic acid and galactose showed an increasing trend of content. By the extension of heating time, mannose and galactose showed a decreasing trend of content; ribose and isodulcite, glueuronic acid and galacturonic acid showed an increasing trend of content. CONCLUSIONS： Different drying methods have certain effects on the change of monosaccharide composition and the content of polysaccharide. Overall consideration, the optimum drying method olD. officinale is 90℃ oven drying for 24-36 h.

关 键 词：铁皮石斛 质量 干燥方法 多糖 游离氨基酸 总氨基酸 保留率 

分 类 号：R282.4[医药卫生—中药学]