基于多指标评价趁鲜加工川芎的质量  

Multiple indices based quality assessment of Ligusticum chuanxiong in fresh processing

作　　者：喻文 王梅 张德林[1] 余星语 李敏[1] 刘薇[1] YU Wen;WANG Mei;ZHANG De-lin;YU Xing-yu;LI Min;LIU Wei(Ministry of Education Key Laboratory for Standardization of Chinese Materia Medica,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]成都中医药大学,中药材标准化教育部重点实验室,四川成都611137

出　　处：《中成药》2021年第8期2109-2114,共6页Chinese Traditional Patent Medicine

基　　金：国家科技部中药现代化研究重点专项(2017YFC1701803);“杏林学者”学科人才科研提升计划(CXTD2018016);四川省科技厅科技计划项目(2020YFS0303)。

摘　　要：目的基于多指标评价趁鲜加工川芎Ligusticum chuanxiong Hort.的质量。方法参考2020年版《中国药典》测定不同趁鲜加工方式川芎片的外观性状、灰分、醇溶性浸出物、水溶性浸出物、挥发油、阿魏酸和5种有害重金属(Pb、Cd、As、Hg、Cu),通过直观分析法和灰色关联度法进行质量评价。结果趁鲜加工川芎片颜色较传统加工颜色浅,炕干片有明显烟熏斑。鲜川芎经抢水洗所得样品较同条件下不清洗样品,总灰分和酸不溶性灰分皆降低;醇溶性及水溶性浸出物更高。传统加工方式川芎片的醇溶性与水溶性浸出物,分别较趁鲜加工样品(C1)降低22.50%与38.80%。经灰色关联度法综合评价,12批川芎样品质量排名前3名的皆是趁鲜加工样品(C1、C3、C4),而传统加工样品(C12)排名第11。结论川芎趁鲜加工具有较好的可行性,生产上建议采用"新鲜川芎抢水洗净、趁鲜切片后晒干或60℃条件下烘干"的工艺,所得川芎片外观性状和质量均较佳。AIM To evaluate the quality of Ligusticum chuanxiong Hort.(L. chuanxiong) during fresh processing based on multiple indices.METHODS L. chuanxiong slices freshly processed in different ways were subjected to determinations of appearance characters, ash content, alcohol-soluble extract, water-soluble extract, essential oil, ferulic acid, five toxic heavy metals(Pb, Cd, As, Hg, Cu) with reference to Chinese Pharmacopoeia(2020 edition);and their quality evaluation by intuitive analysis and gray correlation degree method.RESULTS Unlike the slices of traditional process symbolizing with smokey marks, the freshly processed L. chuanxiong slices appear lighter color. Quick water washing brought forth reduction in total ash content and acid insoluble ash content, more alcohol and water extracts. 22.50% and 38.80% lower contents of alcohol and water extracts were observed in traditional slices than those in the freshly processed sample C1. The comprehensive evaluation by grey relational degree method revealed that, among the twelve batches of L. chuanxiong samples, freshly processed samples C1, C3 and C4 ranked the top 3, and samples C12 of traditional processing ranked 11th in terms of quality assessment.CONCLUSION Considering the feasibility, the good appearance and quality, we suggest quick water washing, fresh sclicing followed by solar drying or exposure to 60 ℃ heat in the fresh processing of L. chuanxiong slices.

关 键 词：川芎 趁鲜加工 多指标 浸出物 灰色关联度 质量 

分 类 号：R282.4􀆰[医药卫生—中药学]