基于趁鲜加工射干对其饮片质量的评价  

Quality Evaluation of Blackberrylily Slices Based on Fresh Processing

作　　者：郭文蓉 王治央 王泽宇 张泽瑞 GUO Wenrong;WANG Zhiyang;WANG Zeyu;ZHANG Zerui(Shanxi Jinshuo Biological Medicine Technology Co.,Ltd.,Jinzhong 030600,China)

机构地区：[1]山西锦烁生物医药科技有限公司,山西晋中030600

出　　处：《现代食品》2025年第6期104-106,共3页Modern Food

基　　金：2023年山西省中医药管理局科研课题(2023ZYYC2107)。

摘　　要：本研究采用趁鲜切制工艺加工射干,分析对其质量的影响因素,从而确定趁鲜加工的最佳工艺参数。运用正交试验设计方法研究,以次野鸢尾黄素含量作为主要评价指标,并综合分析水分和醇溶性浸出物含量。结果表明,射干含水量30%,烘制温度60℃,射干饮片中的次野鸢尾黄素含量达到最高,同时水分和醇溶性浸出物的含量也符合药典规定。In this study,the best technological parameters were determined by analyzing the influencing factors on the quality of the fresh cutting process.The orthogonal experimental design method was used to study the content of irisflavin in subwild as the main evaluation index,and the content of water and alcohol soluble extract was analyzed comprehensively.The results showed that with 30%water content and 60℃drying temperature,the content of iristin reached the highest,and the content of water and alcohol-soluble extract also met the pharmacopoeia requirements.

关 键 词：趁鲜加工 射干含水量 次野鸢尾黄素 正交试验法 

分 类 号：R283[医药卫生—中药学]