女贞子高压酒炖工艺的优化  

Optimization of high-pressure wine-stewing process for Ligustri lucidi Fructus

作　　者：栾茹乔 赵鑫[1] 张学兰[1,2] 陈鑫凤 刘阳阳 王玲 杨雨思[1] LUAN Ru-qiao;ZHAO Xin;ZHANG Xue-lan;CHEN Xin-feng;LIU Yang-yang;WANG Ling;YANG Yu-si(Shandong University of Traditional Chinese Medicine,Jinan 250355,China;Collaboration Center of Universities in Shangdong Province for Quality Control of Phytomedicine&Construction of Industrial Chain,Jinan 250355,China)

机构地区：[1]山东中医药大学,山东济南250355 [2]山东省高校中药质量控制与全产业链建设协同创新中心,山东济南250355

出　　处：《中成药》2022年第8期2550-2554,共5页Chinese Traditional Patent Medicine

基　　金：国家自然科学基金项目(81973486,81903780);山东省高校中药质量控制与全产业链建设协同创新中心(CYLXTCX2021-12);山东省中药材及饮片标准研究课题(2020-284)。

摘　　要：目的 优化女贞子高压酒炖工艺。方法 以加酒量、加水量、炖制温度/压力、炖制时间为影响因素,红景天苷、羟基酪醇、酪醇含量为评价指标,正交试验优化高压酒炖工艺。结果 最佳条件为取净女贞子于不锈钢容器中,加20%黄酒与80%水,拌匀,密闭,置于立式压力蒸汽灭菌器中,用蒸汽加热(123℃/0.12 MPa)6 h。结论 该方法稳定可行,可为女贞子的炮制规范化和质量控制提供依据。AIM To optimize the high-pressure wine-stewing process for Ligustri lucidi Fructus.METHODS With the contents of salidroside, hydroxytyrosol and tyrosol as evaluation indices, and the wine and water consumption, the temperature/pressure and the steaming time as influencing factors, the orthogonal test was used to optimize the high-pressure wine-stewing process.RESULTS The optimal condition was determined to be that, clean raw Ligustri lucidi Fructus should be mixed well with 20% wine and 80% water in a covered steelless container, placed in a vertical pressure steam sterilizer exposed to 6 h steam heat at 123 ℃/0.12 MPa.CONCLUSION This stable and controllable method highlights the processing standardization and quality control of Ligustri lucidi Fructus.

关 键 词：女贞子 高压酒炖工艺 正交试验 

分 类 号：R283[医药卫生—中药学]