Comparison of Different Processing Technologies of Steamed Cibotii Rhizoma

ZHAO Min-jie; XU Gang; JU Cheng-guo; ZHAO Wen-long; ZHANG Fan; LIN Gui-mei; JIA Tian-zhu

doi:10.13422/j.cnki.syfjx.2014190008

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Comparison of Different Processing Technologies of Steamed Cibotii Rhizoma

更新时间：2024-01-04

- Comparison of Different Processing Technologies of Steamed Cibotii Rhizoma
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 20, Issue 19, Pages: 8-11(2014)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2014190008
  CLC： R283.1;R283.3;R283.6
- Published：2014
- 稿件说明：
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ZHAO Min-jie, XU Gang, JU Cheng-guo, et al. Comparison of Different Processing Technologies of Steamed Cibotii Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(19): 8-11.
DOI：

ZHAO Min-jie, XU Gang, JU Cheng-guo, et al. Comparison of Different Processing Technologies of Steamed Cibotii Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(19): 8-11. DOI： 10.13422/j.cnki.syfjx.2014190008.

摘要

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。

Abstract

Objective: To compare different processing technologis of steamed Cibotii Rhizoma and optimize its steaming process. Method: HPLC was employed to determine contents of protocatechuic acid and protocatechuic aldehyde with mobile phase of methanol-1% acetic acid(5: 95) and detection wavelength at 280 nm.Taking composite score of contents of protocatechuic acid and protocatechuic aldehyde as indicator

compare among processing technologies of cutting after whole steamed

steaming after freshly cut

steaming after drying the fresh slices

steaming after the fresh slices heavily oxidized and so on.Then orthogonal design was adopted to optimize steaming process with infiltration time

steaming time and moistening time as factors. Result: It is reasonable processing method to be steamed after drying the fresh slices

optimal processing technology was as following:infiltrated 1 h at ambient temperature

steamed by high-heat steam for 4 h and then moistened for 4 h;mass fractions of protocatechuic acid and protocatechuic aldehyde were 1.561

0.107 mg·g-1

respectively. Conclusion: This optimized processing technology is reasonable and practical

which can provide a reference for processing in produciton place of Cibotii Rhizoma.

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