Effect of Different Processing Methods on Quality of Polyporus

WANG Tian-yuan; ZHANG Fei-fei; REN Yue-ying; LI Jia-feng; XU Jia; GONG Li-ting; LYU Dong-ming

doi:10.13422/j.cnki.syfjx.2017180031

您当前的位置：

首页 >

文章列表页 >

Effect of Different Processing Methods on Quality of Polyporus

更新时间：2024-01-04

- Effect of Different Processing Methods on Quality of Polyporus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 18, Pages: 31-35(2017)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2017180031
  CLC： R282.4
- Published：2017
- 稿件说明：
移动端阅览
WANG Tian-yuan, ZHANG Fei-fei, REN Yue-ying, et al. Effect of Different Processing Methods on Quality of Polyporus[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(18): 31-35.
DOI：

WANG Tian-yuan, ZHANG Fei-fei, REN Yue-ying, et al. Effect of Different Processing Methods on Quality of Polyporus[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(18): 31-35. DOI： 10.13422/j.cnki.syfjx.2017180031.

摘要

目的：研究不同加工方法对猪苓药材质量的影响，为建立该药材的合理产地加工方法提供参考。方法：采用晒干、阴干、不同温度烘干共10种加工方法处理猪苓药材，参照2015年版《中国药典》中水分、折干率、总灰分、酸不溶性灰分含量测定方法测定；利用苯酚-硫酸法显色，紫外-可见分光光度法（检测波长625 nm）测定猪苓总多糖含量；运用HPLC测定麦角甾醇的含量，流动相甲醇，检测波长283 nm。结果：不同加工方法处理的猪苓药材性状差异较小，有效成分含量存在显著性差异，40℃以上烘干处理获得的猪苓折干率较大，水分含量较小；40，50℃烘干处理时总灰分和酸不溶性灰分含量较低，麦角甾醇和总多糖含量较高。结论：综合分析药材有效成分含量、生产成本等因素，猪苓产地加工方法以低温40，50℃烘干法为宜。

Abstract

Objective: To investigate influence of different processing methods on quality of Polyporus

and to establish its reasonable origin processing method.Method: Ten kinds of drying methods

including drying in the sun

drying in the shade

drying at different temperature

were adopted to treat Polyporus.Water content

drying rate

total ash and acid insoluble ash contents were determined according to the methods in the 2015 edition of Chinese Pharmacopoeia

phenol-sulfuric acid method was employed to measure the content of total polysaccharides at 625 nm and the content of ergosterol was determined by HPLC.Result: There was small differences in the traits of Polyporus and significant differences in the contents of active ingredients with various processing methods

the drying rate of Polyporus was large under drying at >40℃ and water content was small;under drying at 40

50℃

total ash and acid insoluble ash contents of Polyporus were low

the contents of ergosterol and total polysaccharides were high.Conclusion: In the comprehensive analysis of content of active components

production costs and other factors

drying at low temperature (40

50℃) is the appropriate processing method for Polyporus.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Determination of Total Polysaccharides in Decoction Pieces of Polyporus with Different Sources and Different Grades

Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji

Comparison of Effect of Ancient and Modern Processing Methods on Chemical Components of Lilii Bulbus Decoction Based on UHPLC-Q-Orbitrap HRMS

Establishment of Quality Control Method in Production of Jinshuibao Capsules

Related Author

Ning GUO

Zhi-yong LE

Wan-wan WANG

Wei-juan JIA

Zong-li BAI

Jian-hua SUN

Hong WANG

WANG Zhenxing

Related Institution

School of Pharmaceutical Sciences, Peking University

Kangmei Pharmaceutical Co.Ltd.

Henan Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yuyao，Henan Research Center for Special Processing Technology of Chinese Medicine，Henan University of Chinese Medicine

School of Pharmacy，Henan Engineering Research Center of Chinese Traditional Medicine Special Processing Technology，Henan Engineering Technology Research Center for Integrated Production of Chinese Medicine，Henan University of Chinese Medicine

Jiangxi Guoyao Co. Ltd.

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰