目的 杜绝昭通产乌天麻Gastrodia elata传统干燥方式引发的硫超标问题并进一步提高干燥效率。方法 从不同断生时间及干燥参数对昭通产乌天麻药材外观、内在质量影响的角度探究了适应现代化加工设备的乌天麻干燥工艺。结果 二级鲜乌天麻在95 ℃下蒸制4 min即可完成断生;最优干燥工艺为乌天麻在蒸制后室温下摆放12 h自然挥干表面水分再进行干燥,初始温度为30 ℃,1 d后每12小时升2 ℃直至40 ℃,再以每12小时升5 ℃的速度至60 ℃,直至乌天麻干燥,共耗时6 d。经该工艺干燥后的乌天麻外观呈浅褐色,整体形变小,表皮褶皱浅,厚重,无空心,天麻素量为0.93%,可溶性浸出物量为20.1%,总灰分为2.65%,各项指标均符合《中国药典》2010年版要求。结论 该干燥工艺适用于现代化加工设备,在保障乌天麻外观质量的同时可提高内在质量,并杜绝使用硫磺,有效提高生产效率和安全性,适宜在昭通地区乌天麻干燥中推广应用。

Objective To put an end to events of sulfur content over-standard in Zhaotong Gastrodia elata Bl. f. glauca S. Chow (ZGE) and to improve the drying efficiency. Methods Effects of steaming time and drying parameters on phenomenal and quality characteristics of ZGE were investigated. Drying process of ZGE adapt to modern process equipment was explored. Results Optimal steaming time for second grade fresh ZGE was 4 min under 95 ℃. Suitable drying process parameters were as follows: ZGE was natural cooling at room temperature for 12 h after steamed. ZGE was drying at 30 ℃ for 1 d, and then the temperature was raised with the speed of 2 ℃/12 h to 40 ℃. Then with the speed of 5 ℃/12 h until to 60 ℃, all the work can be stopped until the ZGE was dried completely. It totally took about 6 d. ZGE appeared light brown and less deformation, and the fold was shallow, without hollow. The content of gastrodin was 0.93%, soluble extract content was 20.1%, and the content of total ash was 2.65%. All quality indexes were corresponded to the standard of Chinese Pharmacopoeia 2010. Conclusion Drying process of ZGE was applied to modern processing equipment. It can not only guarantee the phenomenal but also the quality of ZGE. Meanwhile, it can improve the production efficiency and was suited to demonstrate and extend in Zhaotong region.

国家科技支撑计划(2013BAK13B04);云南省科技计划联合支持国家项目(2014GA006);云南省科技计划重点项目(2012CG022);昆明理工大学分析测试基金项目(20140743)