黄丝郁金产地趁鲜加工关键技术与质量影响  

Key technology and quality influence of fresh processing in producing area of root tuber of Curcuma longa L.

作　　者：瞿雅懿 何金晓[1] 王浩涵 杨永泓 黎智 廖雯訢 蔡晓洋 李敏[1] QU Yayi;HE Jinxiao;WANG Haohan;YANG Yonghong;LI Zhi;LIAO Wenxin;CAI Xiaoyang;LI Min(Key Laboratory of Standardization of Chinese Herbal Medicine,Ministry of Education,National Key Laboratory of Southwestern Chinese Medicine Resources,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]成都中医药大学,省部共建西南特色中药资源国家重点实验室,中药材标准化教育部重点实验室,成都611137

出　　处：《中华中医药杂志》2023年第9期4129-4135,共7页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：“杏林学者”学科人才科研提升计划(No.CXTD2018016);四川省科技计划项目(No.2020YFS0303)。

摘　　要：目的:优选黄丝郁金产地趁鲜加工工艺,并比较产地趁鲜加工与传统加工对黄丝郁金饮片质量的影响,探讨黄丝郁金产地趁鲜加工的合理性。方法:采用单因素试验和响应曲面法,以切片前干燥程度、切片方式、切片厚度、切片干燥温度为考察因素,以外观性状和内在质量为考察指标,优选黄丝郁金的产地趁鲜加工工艺,并以外在性状、内在质量等多指标评价产地趁鲜加工与传统加工所得饮片。结果:黄丝郁金产地趁鲜加工最佳工艺:切片前烘制温度55℃,切片前烘制时间4 h,切片方式横切,切片厚度5 mm,切片干燥温度43℃。优选的趁鲜加工工艺与传统加工相比,其浸出物、挥发油、姜黄素含量分别提高了12.26%、13.13%、47.37%。结论:产地趁鲜加工具有明显的优越性,所得饮片外在性状佳,内在质量优,且生产效能和环境兼容性等更强,具有可行性,可用于黄丝郁金产地趁鲜加工。Objective:To optimize the fresh processing in producing area technology of root tuber of Curcuma longa L.,and compare the effects of fresh processing in producing area and traditional processing on the quality of root tuber of Curcuma longa L.,so as to explore the rationality of fresh processing in producing area of root tuber of Curcuma longa L..Methods:Using single factor test and response surface method,taking the drying degree before slicing,slicing mode,slicing thickness and slicing drying temperature as investigation factors,and taking the appearance character and internal quality as investigation indexes,the processing technology of root tuber of Curcuma longa L.in fresh place was optimized,and the external character,internal quality,and other multiple indexes were used to evaluate the prepared pieces from fresh processing in producing area and traditional processing.Results:The best processing technology of root tuber of Curcuma longa L.in fresh place was as follows:baking temperature before slicing was 55℃,baking time before slicing was 4 h,slicing mode was cross cutting,slicing thickness was 5 mm,and slicing drying temperature was 43℃.Compared with traditional processing,the contents of extract,volatile oil and curcumin the optimized fresh processing in producing area technology were increased by 12.26%,13.13%and 47.37%,respectively.Conclusion:Fresh processing in producing area of root tuber of Curcuma longa L.has obvious advantages,good external properties and internal quality,and the production efficiency and environmental compatibility are stronger.It is feasible and can be used for fresh processing in producing area of root tuber of Curcuma longa L..

关 键 词：黄丝郁金 产地趁鲜加工 响应曲面法 传统加工 姜黄素 工艺 外在性状 内在质量 

分 类 号：R284.1[医药卫生—中药学]