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;
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