清炒番石榴叶的炮制工艺研究  

Study on Processing Technology of Stir-fried Guava Leaves

作　　者：邓仙梅 甘柯林[1] 唐铁鑫[1] 曹娟娟[1] DENG Xianmei;GAN Kelin;TANG Tiexin;CAO Juanjuan(Zhaoqing Medical College,Zhaoqing 526020,China)

机构地区：[1]肇庆医学高等专科学校,广东肇庆526020

出　　处：《中国民族民间医药》2024年第7期41-45,共5页Chinese Journal of Ethnomedicine and Ethnopharmacy

基　　金：2020年广东省教育厅青年创新人才科研项目(No.2020KQNCX239)。

摘　　要：目的:优选清炒番石榴叶的炮制工艺,为该饮片的生产提供实验指导。方法:以外观性状、金丝桃苷含量、槲皮素含量为评价指标,采用单因素试验考察投药量、炒制温度和炒制时间对清炒番石榴叶质量的影响,设计正交试验优选清炒番石榴叶的最佳炮制工艺。结果:影响样品中的金丝桃苷及槲皮素含量的因素大小排序为炒制时间>炒制温度>投药量,其中炒制温度和炒制时间对结果具有显著性影响,而投药量的影响则不显著。优选出清炒番石榴叶的最佳炮制工艺为180℃清炒2 min,投药量为30 g。结论:本实验建立的清炒番石榴叶炮制工艺稳定可行,可为生产清炒番石榴叶饮片提供实验依据。Objective To optimize the processing technology of stir-fried guava leaves,and to provide the experimental guidance for the production of the decoction pieces.Methods Using appearance traits,hyperin content and quercetin content as evaluation indexes,and takig single factor test to investigate the effects of dosage,roasting temperature and roasting time on the quality of stir-frying guava leaves.Results The order of factors affecting the contents of hyperoside and quercetin in the sample was as follows:roasting time>roasting temperature>dosage,among which roasting temperature and roasting time had significant effects on the results,but the dosage had no significant effects.The optimum processing technology of stir-frying guava leaves was stir-frying 180℃ for 2 min,and the dosage was 30 grams.Conclusion The processing technology of stir-fried guava leaves established in this experiment is stable and feasible,which can provide experimental basis for the production of decoction pieces of stir-fried guava leaves.

关 键 词：炒番石榴叶 炮制工艺 正交试验法 含量 性状 

分 类 号：R283.3[医药卫生—中药学]