文献类型：期刊文献

中文题名：大黄产地趁鲜切制工艺优选及与传统加工的比较研究

英文题名：Comparative study on fresh-cut processed and traditional processed Rhubarb

作者：辛二旦[1,2];司昕蕾[1,2];边甜甜[1,2];牛江涛[1,2];张育贵[1,2];张淑娟[1,2];李越峰[1,2]

第一作者：辛二旦

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]甘肃省中药质量与标准研究重点实验室,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2020

卷号：31

期号：6

起止页码：1368

中文期刊名：时珍国医国药

外文期刊名：Lishizhen Medicine and Materia Medica Research

收录：北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：国家自然科学基金(81960713);甘肃省自然科学基金创新基地和人才计划项目(18JR3RA197);甘肃省中药质量与标准研究重点实验室开放基金(ZYZL18-008);甘肃中医药大学研究生创新基金(CX2019-16)。

语种：中文

中文关键词：大黄;产地加工;趁鲜加工;传统加工

外文关键词：Rhubarb;Production processed;Fresh processed;Traditional processed

摘要：目的优选大黄产地最佳趁鲜切制工艺,并比较产地趁鲜加工与传统加工对大黄饮片的影响,探讨大黄产地趁鲜加工的可行性。方法以大黄5个游离蒽醌和对应的结合蒽醌的化学成分含量的综合评分为评价指标,并结合饮片性状、干燥时间、闷润时间和次数等综合对比分析产地趁鲜加工与传统加工对大黄饮片的影响。结果不同的产地趁鲜加工方法对大黄饮片的影响不同,当大黄在含水量为35%时切制,大黄所含化学成分综合评分最高;饮片性状、干燥时间、闷润时间和次数都优于传统加工,大黄易在含水量为35%时,趁鲜切制。结论大黄趁鲜加工较传统加工工艺简便,高效,大黄产地趁鲜加工值得推广应用。
Objective Compare the effects of fresh-cut processed and traditional processed on rhubarb,and explore the feasibility of fresh-cut processed Rhubarb.Methods Mass scores of aloe-emodin 8-O-glucoside,chrysophan-8-O-glucoside,emodin-8-O-glucoside,aloe-emodin,rhein,chrysophanol and emodin is used as a quality evaluation index to analyze comparatively the effect of fresh processed and traditional processed on Rhubarb by combining the characteristics of the pieces,drying time,boring time and frequency,etc.Results Different processing methods have different effects on Rhubarb.When Rhubarb is cut at a water content of 35%,Sum of mass scores is the highest in Rhubarb,and the traits of the pieces,drying time,suffocation time and frequency are superior to traditional processed.Conclusion The fresh processed of Rhubarb is simpler and more efficient than the traditional processed technology;the fresh processed of Rhubarb is worthy to promote and apply.