不同干燥方法和干燥温度对人参饮片化学成分含量及抗氧化活性影响  

Effects of different drying methods and temperatures on the content of chemical components and antioxidant activity of Ginseng decoction pieces

作　　者：宋来辉 张睿[1] 许天阳[1] 于澎[1] SONG Lai-hui;ZAHNG Rui;XU Tian-yang;YU Peng(Changchun University of Chinese Medicine,Changchun Jilin,130117,China)

机构地区：[1]长春中医药大学,吉林长春130117

出　　处：《时珍国医国药》2023年第10期2412-2418,共7页Lishizhen Medicine and Materia Medica Research

基　　金：吉林省科技发展计划项目(20220204077YY);吉林省中药炮制技术传承基地建设项目。

摘　　要：目的考察阴干、晒干、冷冻干燥、微波干燥、鼓风干燥(40~80℃)等不同干燥方法及干燥温度对人参饮片化学成分及抗氧化活性的影响。方法分别制备阴干、晒干、冷冻干燥、微波干燥、鼓风干燥(40~80℃)人参饮片。采用苯酚-硫酸法、硝酸铝比色法、福林酚法、高效液相色谱法测定各样品中总黄酮,总多糖,总酚以及人参皂苷Rg1、Re、Rf、Rb1、Rc、Rb2、Rb3、Rd含量。采用DPPH法测定不同人参饮片提取物体外抗氧化活性。结果不同干燥温度和干燥方法对人参中各类成分和抗氧化活性影响较大。冷冻干燥人参饮片总多糖、总酚、总皂苷含量均较高,总黄酮含量较低,抗氧化活性好;低温鼓风干燥人参饮片总多糖、总黄酮、总酚和总皂苷含量均较高,其中总多糖和总黄酮含量高于冷冻干燥饮片,抗氧化活性较好;随着鼓风干燥温度升高,各类成分含量和抗氧化活性有不同程度下降;微波干燥饮片各类成分含量和抗氧化活性较低。结论综合人参饮片中各类成分含量、抗氧化活性和干燥效率等三种因素,低温鼓风干燥饮片各类成分含量较高,抗氧化活性较好,干燥时间较阴干更快,采用低温鼓风干燥的方法加工人参饮片较好;冷冻干燥可以适当更多的用于人参各种提取物的生产。Objective To investigate the effects of different drying methods and temperatures on the chemical constituents and an-tioxidant activity of Ginseng slices,such as drying in shade,drying in the sun,freeze-drying,microwave drying,and hot air dr-ying(40~80℃).Methods The prepared ginseng slices were dried in the shade,dried in the sun,freeze-dried,microwave dried,and hot-air dried(40~80℃).The contents of total flavonoids,total polysaccharides,total phenols and ginsenoside Rg 1,Re,Rf,Rb 1,Rc,Rb 2,Rb 3,Rd in different samples were determined by aluminum nitrate colorimetry,phenol sulfuric acid method,Folin-phenol method and high performance liquid chromatography.DPPH method was used to determine the an-tioxidant activity of different extracts of Ginseng slices in vitro.Results Different drying temperatures and methods have great effects on various components and antioxidant activities of ginseng.The content of total polysaccharides,total phenols and total saponins in freeze-dried ginseng slices is high,the content of total flavonoids is low,and the antioxidant activity is good;The content of total polysaccharides,total flavonoids,total phenols and total saponins in cold air dried ginseng slices was higher than that in freeze-dried slices,and the antioxidant activity was better;With the increase of air drying temperature,the content of va-rious components and antioxidant activity decreased in varying degrees;The content of various components and antioxidant activity of microwave dried decoction pieces were low.Conclusion Taking into account three factors,including the content of various in-gredients,antioxidant activity and drying efficiency,the low temperature blast drying method has higher content of various ingredi-ents,better antioxidant activity and faster drying time than that of drying in the shade.It is better to process ginseng slices by low temperature blast drying method;Freeze drying can be used more appropriately for the production of various ginseng extracts.

关 键 词：人参饮片 干燥温度 干燥方法 化学成分 抗氧化活性 

分 类 号：R283.1[医药卫生—中药学]