广西道地药材肉桂的加工炮制  

Processing of Guangxi Cinnamon as Medicine

作　　者：李嘉[1] 陈锋[1] 张颖[1] 姜平川[1,2] 

机构地区：[1]广西中医药研究院广西中药质量标准研究重点实验室,南宁530022 [2]广西源安堂药业有限公司,南宁530022

出　　处：《广西林业科学》2016年第1期93-96,共4页Guangxi Forestry Science

基　　金：广西科学研究与技术开发计划项目(桂科攻1355004-1)

摘　　要：采用水蒸气蒸馏法提取炮制后肉桂的挥发油，HPLC法测定桂皮醛的含量，比较烘干、晒干、晾干3种方法对肉桂中挥发油和桂皮醛含量的影响，同时进一步考察了焖制对肉桂有效成分的影响。结果表明，肉桂加工炮制的最佳条件为：新鲜肉桂先放人冷水池中浸泡一昼夜，再放人加有生石灰的容器内密封，40℃保温2．3天，晾干。焖制后晾干的肉桂质量最好，香气最浓，有效成分肉桂油和桂皮醛含量最高。The volatile oil of cinnamon was extracted by steam distillation, and content of cinnamic aldehyde was determined by HPLC. Effects of three different methods as fire-drying, sun-drying and air-drying on contents of volatile oil and cinnamic aldehyde were compared and effect of stewing on active ingredients of cinnamon was investigated further. Results showed that the best condition of cinnamon processing was that fresh cinnamon was soaked in cold pool for 24 h, then sealed in a container with quick lime at 40℃ for 2 or 3 days to dry. The quality of cinnamon by stewing was the best with the richest aromas. Contents of volatile oil and cinnamic aldehyde were the highest.

关 键 词：肉桂 加工炮制 挥发油 桂皮醛 

分 类 号：R283.3[医药卫生—中药学] S794.9[医药卫生—中医学]