Saline Water Salting and Drying Technology of Gastrodiae Rhizoma

Yu-cui MA; Yao-hua LIANG; Cui WU; Liang XU; Rui-qi LI; Zhi-mao CHAO

doi:10.13422/j.cnki.syfjx.20190816

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Saline Water Salting and Drying Technology of Gastrodiae Rhizoma

Resource and Quality Evaluation | 更新时间：2021-02-09

- Saline Water Salting and Drying Technology of Gastrodiae Rhizoma
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 10, Pages: 142-147(2019)
- 作者机构：
  
  1.中国中医科学院　中药研究所，北京　 100700；
  2.国家中药材产业技术体系贮藏与包装岗位，北京　 100700
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20190816
  CLC： R282.6; R289; R22; R2-031
- Received：16 August 2018，
  
  Published Online：05 January 2019，
  
  Published：20 May 2019
- 稿件说明：
移动端阅览
Yu-cui MA, Yao-hua LIANG, Cui WU, et al. Saline Water Salting and Drying Technology of Gastrodiae Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(10): 142-147.
DOI：

Yu-cui MA, Yao-hua LIANG, Cui WU, et al. Saline Water Salting and Drying Technology of Gastrodiae Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(10): 142-147. DOI： 10.13422/j.cnki.syfjx.20190816.

摘要

目的：

对适时采收的新鲜天麻的块茎，采用盐水腌制干燥技术，使其在产地能够快速干燥，避免腐烂和霉变，从而获得天麻药材。

方法：

在云南彝良、贵州德江、陕西城固采挖新鲜的天麻块茎，在产地和北京进行自然晾干、盐水腌制试验。盐水腌制试验是指在除去泥土后立即放置于0.03～0.10 g·mL

－1

NaCl水溶液的容器中腌制6～15 d，使用清水脱盐后置于阴凉通风处或阳光下晾干。进行外观性状的描述，测定水分、天麻素和亚硝酸盐的含量，在简易库贮藏一年后进行外观的观察。

结果：

3个产地采挖的新鲜天麻块茎自然晾干过程中，均发生了表面变黑、麻体腐烂或发霉等变质现象，不能获得有使用价值的天麻药材。采用盐水腌制法加工的天麻，外观、水分含量和天麻素含量均达到2015年版《中国药典》(一部)对天麻的质量要求，且符合《食品安全国家标准食品中亚硝酸盐浴硝酸盐的测定》《酱腌菜卫生标准》《绿色食品酱腌菜》有关盐渍品中亚硝酸盐的限量指标。

结论：

在产地和北京采用盐水腌制法，能使新鲜天麻的块茎得到快速干燥，贮藏1年后未见变质现象，能保证天麻的药材质量，可以替代硫磺熏蒸技术，为中药天麻的产地加工提供了新的技术。

Abstract

Objective:

Fresh tubers of Gastrodiae Rhizoma were harvested at the right time. A saline water salting and drying technology was developed for obtaining the medicinal materials of Gastrodiae Rhizoma in the place of origin and avoiding rot and mildew.

Method:

Fresh tubers of Gastrodiae Rhizoma were dug in Yiliang

Yunnan

Dejiang

Guizhou

and Chenggu

Shaanxi

the experiments of natural drying

and saline water salting and drying were carried out in the place of origin and Beijing. After the dirt was removed

the samples were tiled in a container immediately

added with varied proportions of saline water (0.03-0.10 g·mL

-1

NaCl in water)

hermetically pickled for 6-15 d. after being soaked and rinsed with water

the samples were put in a cool ventilated place or under sunshine to prepare dried medicinal materials of Gastrodiae Rhizoma. We described the appearance characteristics

measured the moisture content

gastrodin and nitrite. And the appearance was observed after storage in a simple warehouse for one year later.

Result:

Fresh tubers of Gastrodiae Rhizoma from three origins were naturally dried

the surface of gastrodia tubers became black

decayed and moldy

then we could not get dried medicinal materials. The appearance and the content of gastrodins in the medicinal materials of Gastrodiae Rhizoma processed by saline water salting and drying technology met the requirements for Gastrodiae Rhizoma in

the Pharmacopoeia of the People

s Republic of China

2015 and relevant standards of nitrite in salted food in

National Food Safety Standard Determination of Nitrite and Nitrate in Foods

Hygienic Standard for Preserved Vegetables

Green Food

Soybean Paste and Salted Vegetable

Conclusion:

The saline water salting and drying technology is developed to make medicinal materials of Gastrodiae Rhizoma quickly from fresh tubers of

Gastrodia elata

in the place of origin and Beijing. The metamorphism had not been observed after being stored in simple warehouses for one year. This technology can guarantee the quality of Gastrodiae Rhizoma

and provide a new method for the filed processing of Gastrodiae Rhizoma.

关键词

Keywords

references

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Related Institution

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