品牌与标准化Issue(5)：44-49,6.DOI:10.3969/j.issn.1674-4977.2024.05.014
肉苁蓉㕮咀饮片最佳规格优选研究
Study on the Optimal Specification of Herba Cistanches Fuju Pieces
摘要
Abstract
Objective:To select the best specification of Herba Cistanches fuju pieces.Methods:Herba Cistanches was manufactured into different sizes of fuju pieces.The optimal piece is obtained through compared the property,angle of repose,decocting rate and the diversion rate of echinacoside and acteoside with the traditional Herba Cistanches pieces.Results:fuju pieces retains every characteristic of traditional herba pieces,except the characteristic of arranged in a wavy ring pattern.The angle of reposeof two cube speices,which has the length of slide 5 mm and 8 mm,respectively,is similar and small,which indicated ideal mobility.The cube with a length of slide of 8 mm has a quality attribute that is closer to traditional decoction pieces,and its uniformity is significantly better than that of traditional herbal.Compared with 15 batches of traditional decoction pieces,the quality attributes of corresponding batches of 8 mm cubic pieces of Cistanche pieces are basically the same as those of traditional pieces.Conclusion:8 mm cubic blocks can achieve better fluidity,uniformity,and consistency in quality attributes,making it suitable for making the best Herba Cistanches fuju pieces among different pieces.关键词
肉苁蓉/㕮咀饮片/煎出率/转移率/毛蕊花糖苷/松果菊苷Key words
Herba Cistanches/fuju piece/decocting rate/diversion rate/acteoside/echinacoside引用本文复制引用
代磊,薛青苹,郭志俊,高亭,袁珂..肉苁蓉㕮咀饮片最佳规格优选研究[J].品牌与标准化,2024,(5):44-49,6.基金项目
淮北市科技计划(指导性)项目(2021HK039):肉苁蓉精微饮片制备工艺与质量评价研究. （指导性）
