谢平 1俞磊明 1朱光明 1谈景福 1张朋 1李琦1
作者信息
摘要
Abstract
Objective] Effects of different processing methods on the quality of S.miltorrhiza pieces were researched, in order to provide a ref-erence for the improvement of technology in original processing of S.miltorrhiza pieces.[Method] By using methods of dry cutting, infiltrating to cut and steam moistening to cut, S.miltorrhiza pieces were processed, through product phase identification and effective ingredients content determination, quality of S.miltorrhiza pieces were evaluated comprehensively.[Result] The dry sections were difficult to cut, the surface color was brick red, often cracking, piece shape inconsistent and low pieces rate.Infiltration resulting pieces surface color deepened, although smooth to cut, no crack, purplish-black core, slice-shaped unsightly, salvianolic acid B and tanshinoneⅡA reduced significantly.Pieces stuffy by steam surface moist bright color, purple, smooth to cut, no cracks, pale yellow, sheet-shaped appearance, into a high piece rate, and saving time and effort in processing, while salvianolic acid B and tanshinoneⅡA showed no significant change.[ Conclusion] Considering the product phase, the content of active ingredients and processing cost etc., stuffy by steam to soften herbs is the most suitable original processing method.关键词
丹参饮片/产地加工/品相/丹参酮ⅡA/丹酚酸BKey words
S.miltorrhiza pieces/Original processing/Product phase/TanshinoneⅡA/Salvianolic acid B分类
农业科技
