酒蒸桑寄生的炮制工艺优化及质量表征研究
Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis
李慧峰 1李慧 1孟霜 2王晓涛 1王志伟 1孔祥鹏 1詹海仙 1王颖莉1
作者信息
- 1. 山西中医药大学中药与食品工程学院,山西晋中 030619
- 2. 山西省中西医结合医院中心实验室,太原 030013
- 折叠
摘要
目的 优化桑寄生酒蒸炮制工艺,并对其质量进行表征.方法 以扁蓄苷、槲皮苷、槲皮素含量和外观性状评分为评价指标,采用层次分析法-熵权法确定各指标权重,并以各指标综合评分为响应值,采用Box-Behnken响应面法考察料液比(g/mL)、闷润时间、蒸制时间对酒蒸桑寄生炮制工艺的影响,优化最佳炮制工艺,并进行验证.将15批不同产地桑寄生饮片按最佳炮制工艺制备酒蒸桑寄生,并对其质量进行表征.结果 酒蒸桑寄生最佳炮制工艺为取桑寄生饮片100 g,加入黄酒20 mL密封闷润2 h,常压蒸制1 h,取出,于50℃条件下干燥即得.以最佳炮制工艺制得的酒蒸桑寄生表面呈红褐色或棕褐色,其粉末呈深棕色,质地坚硬或脆,易折断,略有酒香气,味涩;茎横切面显微鉴别和薄层色谱鉴别结果同生桑寄生;水分、总灰分、酸不溶性灰分含量分别为3.92%～8.75%、2.27%～5.08%、0.19%～0.82%,水溶性浸出物含量为11.28%～18.56%,醇溶性浸出物含量为3.36%～8.58%,扁蓄苷、槲皮苷和槲皮素的含量分别为0.22～1.64、0.26～2.45、0.01～0.38 mg/g.结论 本研究成功优化了酒蒸桑寄生的炮制工艺,并对其质量进行了表征,可为该饮片的规范化炮制及质量标准建立提供参考.
Abstract
OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis,and to characterize its quality.METHODS Using the content of avicularin,quercitrin,quercetin and appearance traits as evaluation indicators,the analytic hierarchy process(AHP)-entropy weight method was used to determine the weights of each indicator,and the comprehensive scores of those indicators were used as response values.Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio(g/mL),soaking time,and steaming time on the processing technology of wine-steamed T.chinensis,optimize the best processing technology,and verify it.Fifteen batches of T.chinensis decoction pieces from different origins were used to prepare wine-steamed T.chinensis using the best processing technology,and their qualities were characterized.RESULTS The optimal processing technology for wine-steamed T.chinensis was to take 100 g of T.chinensis decoction pieces,add 20 mL of yellow wine,seal and moisten for 2 h,steam at normal pressure for 1 h,take out and dry at 50℃.The surface of wine-steamed T.chinensis prepared by the optimal processing technology was reddish brown or brownish,and its powder was dark brown,with a hard or brittle texture that was easy to break,and had a slight aroma of alcohol,and an astringent taste.Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T.chinensis were the same as those of raw T.chinensis.The contents of moisture,total ash and acid-insoluble ash were 3.92%-8.75%,2.27%-5.08%,and 0.19%-0.82%,respectively;the contents of water-soluble extract were 11.28%-18.56%,and the contents of alcohol-soluble extract were 3.36%-8.58%;the contents of avicularin,quercitrin,and quercetin were 0.22-1.64,0.26-2.45,and 0.01-0.38 mg/g,respectively.CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T.chinensis and preliminarily characterized its quality,which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T.chinensis decoction pieces.
关键词
桑寄生/酒蒸/炮制工艺/质量表征/层次分析法/熵权法/Box-Behnken响应面法Key words
Taxillus chinensis/wine-steamed/processing technology/quality characterization/analytic hierarchy process/entropy weight method/Box-Behnken response surface method引用本文复制引用
基金项目
山西省科技创新人才团队专项(202204051002028)
山西省中药饮片炮制规范研究项目(20220515A)
山西省卫生健康委重点实验室建设项目(2020SYS23)
出版年
2024
国家科技期刊平台
NSTL
万方数据