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目的:比较狗脊的不同炮制工艺并优选其蒸制工艺。方法:采用HPLC测定原儿茶酸、原儿茶醛含量,流动相甲醇-1%冰乙酸(5∶95),检测波长280 nm。以原儿茶酸、原儿茶醛含量的综合评分为指标,比较鲜药材蒸后切片、切片烘干润蒸、蒸制、放置氧化后蒸制等工艺,确定合理的炮制方法;通过正交试验考察浸润时间、蒸制时间、闷润时间对狗脊鲜片烘干润蒸工艺的影响。结果:选择鲜狗脊切片烘干后润蒸的炮制方法,其最佳炮制工艺为生狗脊片室温浸润1 h,武火蒸制4 h,停火闷润4 h;原儿茶酸、原儿茶醛质量分数分别为1.561,0.107 mg·g-1。结论:优选的蒸制工艺节时、节能,合理可行,为狗脊的产地加工提供参考。
OBJECTIVE: To compare the different processing techniques of dog ridges and optimize the steaming process. Methods: Protocatechuic acid and protocatechuic aldehyde were determined by HPLC. The mobile phase consisted of methanol-1% glacial acetic acid (5:95). The detection wavelength was 280 nm. Based on the comprehensive score of protocatechuic acid and protocatechuic aldehyde content, the comparison was made between the fresh medicinal materials after steaming, slicing and steaming, steaming and placing after oxidation and steaming to determine the reasonable processing method. By orthogonal The effects of infiltration time, steaming time and stuffiness time on the drying and steaming process of fresh dog vertebra were studied. Results: The best method of processing was steaming of fresh dog’s ridge slices after drying for 1 h at room temperature for 1 h, steaming for 4 h at Marte and 4 hours on cease-fire, protocatechuic acid, The mass fraction of tea aldehyde were 1.561,0.107 mg · g-1. Conclusion: It is reasonable and feasible to save steam during the festival, providing a reference for processing the origin of dog ridge.