瓜蒌饮片不同切制宽度研究  

Study on the different cutting width of Trichosanthis Fructus pieces

作　　者：徐靓 吴翠[1,2] 马玉翠 李瑞琦[1,2] 巢志茂 XU Liang;WU Cui;MA Yu-cui;LI Rui-qi;CHAO Zhi-mao(Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China;Storage&Packaging Position,Chinese Materia Medica,China Agriculture Research System,Beijing 100700,China)

机构地区：[1]中国中医科学院中药研究所,北京100700 [2]国家中药材产业技术体系贮藏与包装岗位,北京100700

出　　处：《中华中医药杂志》2020年第4期2063-2065,共3页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家现代农业产业技术体系建设专项(No.CARS-21)。

摘　　要：目的:研究瓜蒌饮片(瓜蒌丝)加工时最佳的切制宽度,为提高饮片的质量奠定科学依据。方法:选取栝楼的干燥成熟果实,测定成熟种子的重量比和粒数,压扁后按不同的宽度切制成瓜蒌丝,观察韧性,通过热水的煎煮测得水煎出率和未破损的种子粒数,从而确定瓜蒌饮片的最佳切制宽度。结果:栝楼的干燥成熟果实中,每100克果实中成熟种子平均为192.2粒,重量占比为43.75%。瓜蒌丝切制的宽度有0.6、0.8、1.0、1.2、1.4、1.6cm。0.6cm宽度瓜蒌丝的水煎出率最高,未破损种子粒数最少,但韧性差易断裂。1.6cm宽度饮片的水煎出率最低,未破损种子粒数最多,韧性强不易断裂。瓜蒌丝的切制宽度与水煎出率呈负相关关系,但与韧性呈正相关。结论:栝楼干燥成熟果实在加工瓜蒌饮片时,建议的切丝宽度以1.2cm为最佳,从而保证饮片的质量,提高加工效率,有利于包装和流通。Objective:To search the optimum cutting width of Trichosanthis Fructus pieces in processing,so as to lay a scientific basis for improving the quality of the pieces.Methods:the dried and mature fruits of Trichosanthes kirilowii were selected,the weight ratio and the number of ripe seeds were determined.The fruits were squashed and cut into Trichosanthis Fructus pieces with different width.The toughness was observed.The decocting rate and number of intact seeds were measured by boiling in hot water,so as to determine the best cutting width of Trichosanthes kirilowii.Results:in the dried and mature fruits of Trichosanthes kirilowii,the average number of ripe seeds was 192.2 per 100g fruits,which occupied 43.75%in the dry ripe fruits of T.kirilowii.The cutting width of Trichosanthis Fructus pieces varied from 0.6,0.8,1.0,1.2,1.4,1.6cm.The water decocting rate of 0.6cm wide Trichosanthes is the highest,the number of undamaged seeds is the least,but the toughness is poor and easy to break.Trichosanthis Fructus pieces with 1.6cm width had the lowest decoction rate,highest number of unbroken seeds,strongest toughnessand not easy to break.The cutting width had the negative correlation with the decoction rate and positive correlation with the toughness.Conclusion:The optimum cutting width was suggested as 1.2cm when processing the dry ripe fruits of T.kirilowii into decoction pieces,in order to ensure the quality of pieces,improve the processing efficiency,and benefit packaging and circulation.

关 键 词：瓜蒌 饮片 切制 宽度 煎出率 种子粒数 栝楼 

分 类 号：R283[医药卫生—中药学]