湖南农业科学Issue(9)：54-58,5.DOI:10.16498/j.cnki.hnnykx.2025.009.011
唐古特大黄饮片趁鲜切制工艺的研究
Fresh Cutting of the Root and Rhizome of Rheum tanguticum Maxim.ex Balf
摘要
Abstract
This study aims to investigate the effects of different processing methods on the decoction piece quality of Rheum tanguticum Maxim.ex Balf.The appearance traits and the content of free anthraquinone,total anthraquinone,total amino acids,and total polyphenols were compared between the decoction pieces processed by conventional cutting and fresh cutting.The results showed that compared with conventional cutting,fresh cutting effectively reduced the losses of free anthraquinone,total anthraquinone,total amino acids,and total polyphenols while maintaining good appearance traits of the decoction pieces,with reduced deformed and cracked decoction pieces.The principal component analysis was performed to comprehensively analyze the decoction pieces processed with different methods.The results showed that the decoction pieces produced following the procedure of drying the intact rhizome at 60℃ until the moisture content was 35%,cutting,and heating the decoction pieces at 60℃ had the highest comprehensive score,which indicated that this processing method was the optimal.关键词
唐古特大黄/饮片/趁鲜切制/加工工艺Key words
Rheum tanguticum Maxim.ex Balf./decoction pieces/fresh cutting/processing method分类
医药卫生引用本文复制引用
王思宇,张建强,蓝慧林,牛雨婷,何秋莉,赖鑫..唐古特大黄饮片趁鲜切制工艺的研究[J].湖南农业科学,2025,(9):54-58,5.基金项目
2024年四川省大学生创新创业训练项目(202410646034) （202410646034）
阿坝师范学院2023年校级成果转化项目(AS-CGZH2023-03) （AS-CGZH2023-03）
