基于多成分结合外观性状的山茱萸加工方法研究  

Process of Cornus officinalis based on combination of multi-components and appearance characters

作　　者：范天慈 毛睿 窦志英[1] 刘亚男[1] 董妍玉 孙佳惠 崔岩[1] FAN Tian-ci;MAO Rui;DOU Zhi-ying;LIU Ya-nan;DONG Yan-yu;SUN Jia-hui;CUI Yan(Tianjin University of Traditional Chinese Medicine,Tianjin Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry Inheritance Base of Traditional Chinese Medicine Processing Technology(Tianjin),Tianjin 301617)

机构地区：[1]天津中医药大学,天津市中药化学与分析重点实验室,中药炮制技术传承基地(天津),天津301617

出　　处：《中南药学》2022年第11期2571-2579,共9页Central South Pharmacy

基　　金：国家科技基础性工作专项(No.2014FY111100)。

摘　　要：目的 考察不同加工方法对山茱萸成分和外观性状的影响,为山茱萸加工方法筛选提供更多依据。方法 山茱萸鲜果采用不同软化方法(水煮、水蒸、烘法)和不同干燥方法(烘干、晒干、阴干)加工制成山萸肉饮片。采用HPLC法测定没食子酸、马钱苷、莫诺苷、山茱萸新苷和总黄酮的含量,综合评价加工方法对饮片成分的影响,优选最佳工艺;通过电子眼和电子舌技术分别检测其颜色、滋味,实现基于外观性状的快速识别,探究其外观性状与内在成分的关联。结果 80℃烘10 min软化去核后阴干样品综合评分最高;色号1315、1604与没食子酸、马钱苷、莫诺苷、山茱萸新苷等多种成分均具有显著性相关;酸味、咸味等与多种成分含量具有显著或极显著性相关。结论 从成分角度评价,山茱萸加工宜选用80℃烘10 min软化去核后阴干,生产中若考虑效率问题可采用80℃烘5 min软化后烘干或晒干。山萸肉颜色、滋味与内在成分存在关联性。Objective To determine the effect of different process methods on the compositions and appearance characters of Cornus officinalis,and to provide reference for the screening of Cornus officinalis.Methods The fresh fruits of Cornus officinalis were made into Corni Fructus by different softening methods (boiling,steaming,and baking) and different drying methods (oven drying,sun drying,and shade drying).The content of gallic acid,morroniside,loganin,cornuside and total flavonoids was measured by HPLC.The effect of processing methods on the compositions of prepared pieces was comprehensively evaluated,and the technology was optimized.The color and taste were detected by electronic eyes and electronic tongue for the rapid identification based on appearance characters,and further explored the relationship between appearance characters and components.Results The comprehensive score of shade-dried samples was highest afer baking for 10 min at 80℃ and enucleating.Color number 1315 and 1604 were significantly correlated with such components as gallic acid,loganin,mononoside,cornuside and so on.There existed extremely correlation between sour taste,salty taste and the content of many components.Conclusion For the components,baking for 10 min at 80℃ and shade drying are the suitable processing of Cornus officinalis.If efficiency needs improvement baking for 5 min at 80℃ and oven drying or sun drying will do.There is a correlation between the color,taste and components of Corni Fructus.

关 键 词：山茱萸 加工 软化 干燥 成分 性状 电子眼 电子舌 

分 类 号：R285.1[医药卫生—中药学]