羌活饮片生产加工工艺规范化研究  

Standardization of production of process Notopterygii Rhizoma et Radix slices

作　　者：孙振阳[1] 王英姿[1] 聂瑞杰[1] 张景珍 王思雨 

机构地区：[1]北京中医药大学中药学院,北京100102

出　　处：《中国中药杂志》2017年第23期4510-4513,共4页China Journal of Chinese Materia Medica

基　　金：国家中药标准化项目(ZYBZH-Y-GS-10-B)

摘　　要：该研究以羌活醇、异欧前胡素、挥发油和浸出物(水、醇)为研究对象,考察不同软化方法、切片厚度和干燥方法对羌活饮片质量的影响,采用归一距离评价法对实验数据进行分析。研究结果表明,不同软化、切制、干燥工艺会对羌活中5种成分的含量造成影响,羌活饮片的最佳加工工艺为羌活药材捡去沙石等非药用部位,除去霉变、虫蛀部分,用流动的饮用水抢水洗净,码放于润药池中,采用闷润法进行软化,每1 kg药材每隔2 h喷洒1/8量水,药材上部用洁净湿润的棉布覆盖,闷润12 h至药材内外软硬程度适宜后切厚片(2~4 mm),于50℃鼓风干燥4 h,期间翻动2次。该工艺切实可行,为羌活饮片生产加工的标准化提供了实验依据,对羌活饮片质量的提高具有重要意义。Notopterol, isoimperatorin, volatile oil and extract （water and ethanol） were used as the research objects in this study toinvestigate the effects of different softening method, slice thickness and drying methods on the quality of Notopterygii Rhizoma et Radix slices, and the experimental data were analyzed by homogeneous distance evaluation method. The results showed that different soften- ing, cutting and drying processes could affect the content of five components in Notopterygii Rhizoma et Radix incisum. The best pro- cessing technology of Notopterygii Rhizoma et Radix slices was as follows： non-medicinal parts were removed; mildewed and rot as well as moth-eaten parts were removed; washed by the flowing drinking water; stacked in the dntg pool; moistening method was used for softening, where 1/8 volume of water was sprayed for every 1 kg of herbs every 2 h; upper part of herbs covered with clean and moist cotton, and cut into thick slices （2-4 ram） after 12 h moistening until appropriate softness, then received blast drying for 4 h at 50 ℃, and turned over for 2 times during the drying. The process is practical and provides the experimental basis for the standardization of the processing of Notopterygii Rhizoma et Radix, with great significance to improve the quality of Notopterygii Rhizoma et Radix slices.

关 键 词：羌活 软化 切制 干燥 加工工艺 

分 类 号：R283[医药卫生—中药学]