中国现代中药2017，Vol.19Issue(4)：548-552,5.DOI:10.13313/j.issn.1673-4890.2017.4.016
茜草饮片趁鲜切制工艺及与传统切制比较
Comparative Study on Fresh-cut Process and Traditional-cut Process for Rubiacordifolia L.
摘要
Abstract
Objective:To optimize the fresh-cutting technology of Rubia cordifolia L.and compare it with the traditional-cutting technology,with the purpose of providing the theoretical basis and reference for the research on the habitat processing integration.Methods:The content of rubimaillin andalizarinas index,an orthogonal test was applied to investigate water content dying temperature and slice thickness influenced on the fresh cutting process of madder and compared with the traditional slice.Results:Optimized the process of madder fresh cutting was follows:drying to water content 25％,cutting to 5 mm,drying with 70 degrees.The content of rubimaillin of fresh-cutting slice was about 1.4 times of traditional-cutting slice and the content of alizarin of fresh-cutting slice was about 1.2 times of traditional-cutting slice.Conclusion:It is simple and feasible to take advantage of the fresh cut process and the quality of the fresh-cut madder pieces is better than that of the traditional processing of madder pieces.关键词
茜草/趁鲜切制/传统切制/大叶茜草素/茜草素Key words
Rubia cordifolia L./fresh-cutting process/traditional-cutting process/rubimaillin/alizarin引用本文复制引用
张娟,张振凌,孟冉,夏云岭..茜草饮片趁鲜切制工艺及与传统切制比较[J].中国现代中药,2017,19(4):548-552,5.基金项目
科技基础性工作专项分项目(2014FY111100-7) （2014FY111100-7）
呼吸疾病诊疗与新药研发河南省协同创新中心研究生科研创新基金项目(教科技[2013] 638号) （教科技[2013] 638号）
