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酒蒸桑寄生的炮制工艺优化及质量表征研究
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| 篇名： | 酒蒸桑寄生的炮制工艺优化及质量表征研究 |
| TITLE： | Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis |
| 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100g，加入黄酒20mL密封闷润2h，常压蒸制1h，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、0.01～0.38mg/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 mail：wyl@sxtcm.edu.cn pieces. |
| 期刊： | 2024年第35卷第11期 |
| 作者： | 李慧峰；李慧；孟霜；王晓涛；王志伟；孔祥鹏；詹海仙；王颖莉 |
| AUTHORS： | LI Huifeng， LI Hui，MENG Shuang，WANG Xiaotao，WANG Zhiwei，KONG Xiangpeng，ZHAN Haixian，WANG Yingli |
| 关键字： | 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 |
| KEYWORDS： | Taxillus chinensis； wine-steamed； processing technology； quality characterization； analytic hierarchy process； |
| 阅读数： | 4 次 |
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