[关键词]
[摘要]
目的 对防风趁鲜切制工艺中最佳切制含水率及后续饮片干燥方式等关键指标进行考察,为提高防风鲜切饮片质量提供依据。方法 通过评价饮片翘片率、碎片率、药材质地、是否连刀等指标的优劣制定评分标准,选出最优切制区间。用HPLC法同时测定升麻素苷、升麻素、5-O-甲基维斯阿米醇苷、亥茅酚苷4种色原酮含量,用UV法测量饮片总多糖含量,以4种色原酮、总多糖、醇浸出物、饮片出膏率含量为指标考察13种干燥方式所得饮片的质量。运用熵权-TOPSIS法和聚类分析法评价不同干燥方式所得饮片的质量。结果 最佳切制含水率区间为(40±3)%~(50±3)%。不同干燥方式所得饮片的各项指标均具有显著差异,方差及熵权-TOPSIS分析结果显示,70 ℃真空干燥、80 ℃鼓风干燥、40 ℃鼓风干燥饮片质量较好。聚类分析结果显示,冻干、晒干、阴干、真空干燥60 ℃、40~80 ℃鼓风干燥等方法聚为一类,表明其干燥方式之间没有显著性差异,升麻素苷、升麻素、5-O-甲基维斯阿米醇苷对聚类贡献较大。结论 建立的防风最佳趁鲜切制含水率区间评分标准科学合理,结果准确可靠,具有可操作性。趁鲜切制后不同干燥方式及温度对饮片综合质量影响较大,采用熵权-TOPSIS法评价鲜切饮片质量具有科学性,排序结果具有可参考性,有利于企业结合生产实际合理选择。
[Key word]
[Abstract]
Objective To investigate the key indexes such as the best cutting moisture content and subsequent drying methods in the fresh cutting process of Fangfeng (Saposhnikovia Radix, SR), so as to provide a basis for improving the quality of SR fresh-cut slices. Methods The scoring standard was established by evaluating the warping rate, fragmentation rate, texture of medicinal materials, whether or not with sticking knife and other indexes to select the optimal cutting interval. Thirteen drying methods of prepared slices were investigated. The contents of four kinds of chromone, prim-O-glucosylcimifugin, cimifugin, 5-O-methylvisamminol and sec-O-glucosylhamaudol, were determined by HPLC method, and the content of total polysaccharides was measured by UV method. The quality of prepared slices was investigated by the contents of four kinds of chromone, total polysaccharides, alcohol extract and sliced paste rate as indexes. Entropy weight-TOPSIS method and cluster analysis were used to evaluate the quality of prepared slices obtained by different drying methods. Results The best cut moisture content range was (40 ±3)%-(50 ±3)%. The indexes of prepared slices obtained by different drying methods were significantly different. The results of variance and Entropy weight-TOPSIS analysis showed that the quality of prepared slices dried by vacuum drying at 70℃, forced air drying at 80℃ and 40℃ was better. The results of cluster analysis showed that freeze-drying, sun-drying, shade-drying, vacuum drying at 60℃ and forced air drying at 40-80℃ were grouped into one group, which showed that there was no significant difference among these drying methods. prim-O-glucosylcimifugin, 5-O-methylvisamminol, cimifugin contributed greatly to the clustering. Conclusion The scoring standard of moisture content of SR cut while fresh is scientific and reasonable, the result is accurate and reliable, and it is operable. After fresh-cut, different drying methods and temperatures have great influence on the comprehensive quality of cut slices. Using Entropy weight-TOPSIS method to evaluate the quality of fresh-cut slices is scientific, and the ranking results can be used for reference, which is beneficial for enterprises to choose reasonably according to the actual production.
[中图分类号]
R283.6
[基金项目]
吉林省科技发展计划项目(20200708028YY)