基于多指标成分含量的酒萸肉干燥方式研究  

Study on the drying methods of wine-processed Cornus officinalis based on the contents of multi-index components

作　　者：范天慈 毛睿 刘丽婷 窦志英[1] 刘亚男[1] 孙佳惠 常艳旭[1] 龚博炀 FAN Tianci;MAO Rui;LIU Liting;DOU Zhiying;LIU Yanan;SUN Jiahui;CHANG Yanxu;GONG Boyang(School of Traditional Chinese Medicine,Tianjin University of Traditional Chinese Medicine/Tianjin Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry,Tianjin 301600,China)

机构地区：[1]天津中医药大学中药学院/天津市中药化学与分析重点实验室,天津301600

出　　处：《中国药房》2022年第22期2724-2727,共4页China Pharmacy

基　　金：天津市科技计划项目(No.21ZYJDJC00080)。

摘　　要：目的考察不同干燥方式对酒萸肉中指标成分的影响,以优选最佳干燥方式。方法山萸肉饮片经酒制后,分别采用不同干燥方式(鼓风干燥、远红外干燥、微波干燥、冷冻干燥、晒干、阴干及联合干燥)进行干燥。采用高效液相色谱法测定酒萸肉中没食子酸等5种成分的含量;采用显色法测定酒萸肉中总黄酮的含量;采用层次分析法评价不同干燥方式对酒萸肉成分含量的影响。结果22批酒萸肉中没食子酸、5-羟甲基糠醛、莫诺苷、马钱苷、山茱萸新苷、总黄酮的含量分别为1.0438~1.5638、0.6485~2.3588、5.0310~10.3057、6.6812~7.5342、0.9865~1.1488、33.6572~50.7415 mg/g。层次分析法综合评价结果显示,75℃微波干燥时酒萸肉中各成分的综合评分最高,其次为60℃鼓风干燥和60℃远红外干燥所得样品。结论酒萸肉的干燥方式宜采用75℃微波干燥、60℃鼓风干燥或60℃远红外干燥。OBJECTIVE To investigate the effects of different drying methods on the index components in wine-processed Cornus officinalis so as to optimize drying method.METHODS After processed with wine,C.officinalis decoction pieces were dried with different drying methods(blast drying,far infrared drying,microwave drying,freeze drying,sun drying,shade drying and combined drying).The contents of 5 components such as gallic acid in wine-processed C.officinalis were determined by highperformance liquid chromatography.The contents of total flavonoids in wine-processed C.officinalis were determined by chromogenic method.Analytic hierarchy process was used to evaluate the effects of different drying methods on the contents of components in C.officinalis.RESULTS The contents of gallic acid,5-hydroxymethylfurfural,monoside,loganin,cornuside and total flavonoids in 22 batches of wine-processed C.officinalis were 1.0438-1.5638,0.6485-2.3588,5.0310-10.3057,6.6812-7.5342,0.9865-1.1488 and 33.6572-50.7415 mg/g,respectively.The comprehensive scoring results of analytic hierarchy process showed that the comprehensive score of each component in C.officinalis dried by microwave at 75℃was higher,followed by blast drying at 60℃and far infrared drying at 60℃.CONCLUSIONS The wine-processed C.officinalis could be dried by microwave drying at 75℃,blast drying at 60℃or far infrared drying at 60℃.

关 键 词：酒萸肉 干燥方式 含量测定 综合评价 

分 类 号：R932[医药卫生—生药学]