中药与临床2025，Vol.16Issue(1)：6-10,5.
白及产地趁鲜加工工艺的初步研究
Preliminary study on the fresh processing of Bletillae Rhizoma(Baiji)
摘要
Abstract
Objective:In order to establish the fresh processing of Baiji,and evaluate the quality of pieces with fresh processing and traditional processing.Methods:The fresh Baiji,was used as the research object to compare the steaming and boiling processing methods,the processing methods of freshly cut decoction pieces,and the right time for fresh cutting.The best processing technology was selected based on the appearance properties,the difficulty of cutting,the contents of Baiji polysaccharides,gastrodin,militarine,batatasin Ⅲ and 3'-O-methylbatatasin Ⅲ.Results:The results showed that the appearance properties and the content of main active ingredients of Baiji decoction pieces with different processing methods were different.The best method was"steaming for 20 min or boiling for 15 min,hot air drying at 60℃for 36 h,cutting,hot air drying at 60℃to constant weight".The decoction pieces prepared by this method had good appearance,less internal component loss,and can improve production efficiency.Conclusion:In summary,it is recommended to use"after steaming or boiling,the slices are dried by hot air until the moisture content is about 40％,and then dried by hot air until completely dry"as a fresh processing method for Baiji.The results of this study have important reference value for the establishment of fresh processing methods of Baiji,and provide more effective processing methods for the production of prepared drug in pieces and patent medicine.关键词
白及/趁鲜加工/外观性状/白及多糖/1,4-二[4-(葡萄糖氧)苄基]-2-异丁基苹果酸酯Key words
Baiji/fresh processing/appearance properties/Baiji polysaccharide/militarine分类
医药卫生引用本文复制引用
王敏,刘宇瑶,陈鸿平,刘友平,王福,陈林..白及产地趁鲜加工工艺的初步研究[J].中药与临床,2025,16(1):6-10,5.基金项目
四川省科技扶贫专项项目(2021ZHFP0137) （2021ZHFP0137）
四川省中医药管理局科学技术研究专项课题(2021MS225) （2021MS225）
