中国药房2024，Vol.35Issue(11)：1320-1326,7.DOI:10.6039/j.issn.1001-0408.2024.11.07
酒蒸桑寄生的炮制工艺优化及质量表征研究
Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis
摘要
Abstract
OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis,and to characterize its quality.METHODS Using the content of avicularin,quercitrin,quercetin and appearance traits as evaluation indicators,the analytic hierarchy process(AHP)-entropy weight method was used to determine the weights of each indicator,and the comprehensive scores of those indicators were used as response values.Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio(g/mL),soaking time,and steaming time on the processing technology of wine-steamed T.chinensis,optimize the best processing technology,and verify it.Fifteen batches of T.chinensis decoction pieces from different origins were used to prepare wine-steamed T.chinensis using the best processing technology,and their qualities were characterized.RESULTS The optimal processing technology for wine-steamed T.chinensis was to take 100 g of T.chinensis decoction pieces,add 20 mL of yellow wine,seal and moisten for 2 h,steam at normal pressure for 1 h,take out and dry at 50℃.The surface of wine-steamed T.chinensis prepared by the optimal processing technology was reddish brown or brownish,and its powder was dark brown,with a hard or brittle texture that was easy to break,and had a slight aroma of alcohol,and an astringent taste.Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T.chinensis were the same as those of raw T.chinensis.The contents of moisture,total ash and acid-insoluble ash were 3.92%-8.75%,2.27%-5.08%,and 0.19%-0.82%,respectively;the contents of water-soluble extract were 11.28%-18.56%,and the contents of alcohol-soluble extract were 3.36%-8.58%;the contents of avicularin,quercitrin,and quercetin were 0.22-1.64,0.26-2.45,and 0.01-0.38 mg/g,respectively.CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T.chinensis and preliminarily characterized its quality,which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T.chinensis decoction pieces.关键词
桑寄生/酒蒸/炮制工艺/质量表征/层次分析法/熵权法/Box-Behnken响应面法Key words
Taxillus chinensis/wine-steamed/processing technology/quality characterization/analytic hierarchy process/entropy weight method/Box-Behnken response surface method分类
医药卫生引用本文复制引用
李慧峰,李慧,孟霜,王晓涛,王志伟,孔祥鹏,詹海仙,王颖莉..酒蒸桑寄生的炮制工艺优化及质量表征研究[J].中国药房,2024,35(11):1320-1326,7.基金项目
山西省科技创新人才团队专项(No.202204051002028) （No.202204051002028）
山西省中药饮片炮制规范研究项目(No.20220515A) （No.20220515A）
山西省卫生健康委员会重点实验室建设计划项目(No.2020SYS23) （No.2020SYS23）
