茜草饮片趁鲜切制工艺及与传统切制比较  

Comparative Study on Fresh-cut Process and Traditional-cut Process for Rubiacordifolia L.

作　　者：张娟[1,2] 张振凌[1] 孟冉[1] 夏云岭 

机构地区：[1]河南中医药大学,河南郑州450046 [2]呼吸疾病诊疗与新药研发河南省协同创新中心,河南郑州450046

出　　处：《中国现代中药》2017年第4期548-552,共5页Modern Chinese Medicine

基　　金：科技基础性工作专项分项目(2014FY111100-7);呼吸疾病诊疗与新药研发河南省协同创新中心研究生科研创新基金项目(教科技[2013]638号)

摘　　要：目的:优选茜草饮片趁鲜切制工艺并与传统切制饮片进行比较,为茜草产地加工炮制一体化研究提供理论依据和参考。方法:以大叶茜草素、茜草素的含量为指标,通过正交试验考察含水量、切片厚度、干燥温度对茜草趁鲜切制饮片的影响,并与传统切制饮片进行大叶茜草素和茜草素的含量对比。结果:优选出茜草饮片趁鲜切制工艺为干燥至含水量为25%、切5 mm段、70℃烘干;趁鲜切制饮片大叶茜草素的含量是传统切制饮片的1.4倍左右,茜草素含量是传统切制饮片的1.2倍左右。结论:优选出来的趁鲜切制工艺简单、可行,趁鲜切制饮片质量高于传统炮制饮片。Objective： To optimize the fresh-cutting technology of Rubia cordifolia L. and compare it with the traditional-cutting technology, with the purpose of providing the theoretical basis and reference for the research on the habitat processing integration. Methods： The content of rubimaillin andalizarinas index, an orthogonal test was applied to investigate water content dying temperature and slice thickness influenced on the fresh cutting process of madder and compared with the traditional slice. Results： Optimized the process of madder fresh cutting was follows： drying to water content 25%, cutting to 5 mm, drying with 70 degrees. The content of rubimaillin of fresh-cutting slice was about 1.4 times of traditional-cutting slice and the content of alizarin of fresh-cutting slice was about 1.2 times of traditional-cutting slice. Conclusion ： It is simple and feasible to take advantage of the fresh cut process and the quality of the fresh-cut madder pieces is better than that of the traditional processing of madder pieces.

关 键 词：茜草 趁鲜切制 传统切制 大叶茜草素 茜草素 

分 类 号：R927.2[医药卫生—药学]