目的 系统对比不同加工技术对川芎Chuanxiong Rhizoma饮片品质的影响，为优化川芎饮片生产工艺、提升品质提供科学依据。方法 以饮片外观、质构特征、饮片挥发性成分种类、挥发油含量及种类、关键成分含量等为指标，对比低温烘干饮片、真空干燥饮片、微波真空干燥饮片与传统饮片的差异。结果 4种川芎饮片的外观颜色具有明显差异，传统饮片和真空干燥饮片呈深褐色，低温烘干饮片和微波真空干燥饮片颜色稍浅，且微波真空干燥饮片表面具有明显的裂隙，扫描电子显微镜结果也显示其相较于其他3种工艺，具有明显的类似蜂窝状孔隙。川芎挥发油分析结果显示，挥发油含量为真空干燥饮片＞传统饮片＞微波真空干燥饮片＞低温烘干饮片。饮片中的挥发性成分分析显示，传统饮片挥发性成分种类最多，其后依次是真空干燥、低温烘干和微波真空干燥饮片，但是低温烘干饮片中特有挥发性成分最多。关键指标成分含量测定结果显示，绿原酸、阿魏酸的含量为微波真空干燥饮片＞低温烘干饮片＞真空干燥饮片＞传统饮片；洋川芎内酯I、正丁基苯酞含量为传统饮片＞真空干燥饮片＞低温烘干饮片＞微波真空干燥饮片；洋川芎内酯A、藁本内酯含量为真空干燥饮片＞低温烘干饮片＞微波真空干燥饮片＞传统饮片；欧当归内酯A含量为真空干燥饮片＞微波真空干燥饮片＞低温烘干饮片＞传统饮片，7种成分的总含量为真空干燥饮片＞低温烘干饮片＞微波真空干燥饮片＞传统饮片。结论 相较于川芎传统工艺，3种趁鲜切制加工一体化工艺成分保留率更高、操作简便、周期更短，具有替代传统加工的潜力，真空低温干燥和微波真空干燥川芎切实可行。

Objective To systematically compare the effects of different processing technologies on the quality of Chuanxiong (Chuanxiong Rhizoma) decoction pieces, so as to provide a scientific basis for optimizing the production process and improving the quality of Chuanxiong Rhizoma decoction pieces. Methods Taking the appearance, textural characteristics, types of volatile components, content and types of volatile oil, and the content of key components of the decoction pieces as indicators, compare the differences among low-temperature dried decoction pieces, vacuum-dried decoction pieces, microwave vacuum-dried decoction pieces, and traditional Chuanxiong Rhizoma decoction pieces. Results There were significant differences in the appearance color among the four types of Chuanxiong Rhizoma decoction pieces. Chuanxiong Rhizoma processed by the traditional method and vacuum-drying method showed a dark brown color, while those processed by low-temperature drying and microwave vacuum-drying methods had a slightly lighter color. Moreover, the Chuanxiong Rhizoma processed by microwave vacuum-drying had obvious cracks on its surface. Scanning electron microscopy results also revealed that it had distinct honeycomb-like pores compared with the other three processing methods. The analysis results of Chuanxiong Rhizoma volatile oil showed that the content of volatile oil followed the order: vacuum low-temperature dried decoction pieces > traditional decoction pieces > microwave vacuum-dried decoction pieces > low-temperature dried decoction pieces. Analysis of the volatile components in the decoction pieces revealed that the traditional processed Chuanxiong Rhizoma decoction pieces contained the highest variety of volatile components, followed by those processed via vacuum low-temperature drying, low-temperature drying, and microwave vacuum drying, respectively. However, the low-temperature dried decoction pieces contained a higher number of unique volatile compounds. The determination results of the content of key indicator components showed that the content of chlorogenic acid and ferulic acid followed the order: microwave vacuum-dried decoction pieces > low-temperature dried decoction pieces > vacuum-dried decoction pieces > traditional decoction pieces; the content of senkyunolide I and 3-n-butylphathlide followed the order: traditional decoction pieces > vacuum-dried Chuanxiong Rhizoma > low-temperature dried decoction pieces > microwave vacuum-dried decoction pieces; the content of senkyunolide A and ligustilide followed the order: vacuum-dried decoction pieces > low-temperature dried decoction pieces > microwave vacuum-dried decoction pieces > traditional decoction pieces; the content of levistolide A followed the order: vacuum-dried decoction pieces > microwave vacuum-dried decoction pieces > low-temperature dried decoction pieces > traditional decoction pieces. The total content of the seven components followed the order: vacuum low- temperature dried decoction pieces > low-temperature dried decoction pieces > microwave vacuum-dried decoction pieces > traditional decoction pieces. Conclusion Compared with the traditional Chuanxiong Rhizoma processing method, the three integrated methods of fresh-cutting and processing have higher component retention rates, simpler operations, and shorter processing cycles, showing the potential to replace the traditional processing method. Vacuum low-temperature drying and microwave vacuum drying of Chuanxiong Rhizoma are indeed feasible.

R283.6

“四川省科技计划资助”项目(2023NSFSC1994);成都市技术创新研发项目(2025-YF05-00595-SN)