薄荷趁鲜切制的可行性探讨

王文凯; 贾静; 张正; 翁萍; 杨武亮; 龚千锋

doi:10.13422/j.cnki.syfjx.2014170040

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薄荷趁鲜切制的可行性探讨

工艺与制剂 | 更新时间：2024-01-04

- 薄荷趁鲜切制的可行性探讨
- Feasibility Analysis of Cutting Process of Fresh Menthae Haplocalycis Herba
- 中国实验方剂学杂志 2014年20卷第17期页码：40-42
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家中医药行业科研专项“中药饮片调剂规范化研究”（201007011）
- DOI：10.13422/j.cnki.syfjx.2014170040
  中图分类号： R283
- 纸质出版日期：2014
- 稿件说明：
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王文凯, 贾静, 张正, 等. 薄荷趁鲜切制的可行性探讨[J]. 中国实验方剂学杂志, 2014,20(17):40-42.

WANG Wen-kai, JIA Jing, ZHANG Zheng, et al. Feasibility Analysis of Cutting Process of Fresh Menthae Haplocalycis Herba[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(17): 40-42.
王文凯, 贾静, 张正, 等. 薄荷趁鲜切制的可行性探讨[J]. 中国实验方剂学杂志, 2014,20(17):40-42. DOI： 10.13422/j.cnki.syfjx.2014170040.

WANG Wen-kai, JIA Jing, ZHANG Zheng, et al. Feasibility Analysis of Cutting Process of Fresh Menthae Haplocalycis Herba[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(17): 40-42. DOI： 10.13422/j.cnki.syfjx.2014170040.

摘要

目的：探讨薄荷趁鲜切制法的可行性，寻找薄荷的最佳切制方法。方法：采用GC测定薄荷脑含量，升温程序为初始温度100 ℃，保持7 min；以3.5 ℃·min-1升温至120 ℃，保持1 min；以0.5 ℃·min-1升至122 ℃，以35 ℃·min-1升温至220 ℃；流速1.3 mL·min-1，进样量1 μL，分流比5：1。比较传统切制法与趁鲜切制法制备的薄荷饮片中挥发油和薄荷脑的含量差异，评价不同切制方法对薄荷饮片质量的影响。结果：趁鲜切制法较传统切制法薄荷中挥发油、薄荷脑质量分数分别相对提高14.95%，5.60%。结论：建议薄荷采用趁鲜切制法处理，可提高饮片质量及工作效率。

Abstract

Objective: To probe into feasibility of cutting process of fresh Menthae Haplocalycis Herba

in order to look for the best processing method by cutting. Method: GC chromatography was employed to determine the content of menthol with temperature program(initial temperature at 100 ℃

keeping 7 min;raised to 120 ℃ with 3.5 ℃·min-1

keeping 1 min;raised to 122 ℃ with 0.5 ℃·min-1

then raised to 220 ℃ with 35 ℃·min-1)

flow rate of 1.3 mL·min-1

injection volume of 1 μL and split ratio of 5:1.Quantitative analysis of volatile oil from Menthae Haplocalycis Herba was made and influence of different cutting methods on quality of its pieces was evaluated. Result: The content of volatile oil produced by fresh cutting process increased by 14.95% compared with that produced by using traditional cutting process so that the content of menthol increased by 5.60%. Conclusion: This fresh cutting process for Menthae Haplocalycis Herba should be advocated so as to improve pieces quality and processing efficiency.

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