桑椹药材加工工艺技术研究  

Study on Processing Technology of Fructus Mori

作　　者：陈诚[1,2] 吴琼婧 辛宁[2] 王柳萍[2] 

机构地区：[1]广西中医学校,广西南宁530022 [2]广西中医药大学,广西南宁530001 [3]广西分析测试研究中心,广西南宁530022

出　　处：《时珍国医国药》2016年第12期2908-2910,共3页Lishizhen Medicine and Materia Medica Research

基　　金：广西卫生厅医疗卫生重点科研课题(No.重2010092)

摘　　要：目的对不同温度、不同蒸制处理时间的干燥方法进行对比实验研究,确定对活性成分影响最小的药材加工方法,并与市售加工药材的品质进行对比。方法应用HPLC同时测定桑椹中的芦丁及白藜芦醇含量,并利用pH示差分光光度法对活性有效成分花色苷进行含量测定。结果 100℃的高温加工方案使花色苷、白藜芦醇遭到严重破坏,以55℃加工时对活性成分影响最小。经过蒸制处理的样品,花色苷的含量明显高于未蒸制过的样品,而且蒸制的时间建议控制在1分钟左右,且外皮不破损为好。市售药材的基本都不含有花色苷和白藜芦醇,芦丁的含量也很低。结论通过研究优选出桑椹药材加工的最佳条件:蒸制1 min后以55℃烘干。Objective In this study, the drying process methods of different drying temperature and different steaming time were compared by the concentrations of anthocyanins, rutin and resveratrol. That was for confirming the best drying and process tech- nology which minimized the impact of bioactive components, and comparing with the conventional drying method in the medicinal material market. Methods High performance liquid chromatography（HPLC） methods have been used for the separation and de- termination of rutin and resveratrol in mulberry fruits, and an improved pH - differential method using an UV - vis spectrophotom- eter has been used for the quantification of anthocyanins in mulberry fruit. Results The high temperature drying plan of 100℃ made the anthocyanins and resveratrol damaged seriously, 55℃ drying plan minimized the impact of bioactive components. The content of anthocyanins by steaming before drying was higher obviously than the sample, had not stea/ned. And the steaming time should be controlled in 1 minute or so to keep the fruit skin from damaging. In the samples of mulberry fruit sold in the market, the anthocyanins and resveratrol were not detected basically, rutin content was low too. Conclusion The best drying and process technology was steaming 1 minute and 55~C drying.

关 键 词：桑椹 加工 干燥 

分 类 号：R283[医药卫生—中药学]