当归饮片生产加工工艺标准化初步研究.docVIP

当归饮片生产加工工艺标准化初步研究 　　[摘要] 中药标准化研究是中医药走向现代化和世界化的重要举措，而中药饮片炮制加工的标准化是中药标准化研究的重要组成部分，建立当归饮片的加工工艺技术标准对其质量的提高和疗效的发挥具有重要意义。该研究通过设计单因素实验优选当归的最佳软化、切制和干燥工艺。以阿魏酸、当归多糖、挥发油、浸出物（水、醇）含量为指标，分析不同软化、切制、干燥工艺对当归中5种成分含量的影响，采用归一距离评价法对实验数据进行分析。研究结果显示不同软化方法和干燥温度会对当归中5种成分的含量造成影响，但切片厚度对含量影响不大。当归饮片的最佳制备工艺：当归药材捡去沙石等非药用部位，除去霉变、虫蛀部分，用流动的饮用水抢水洗净，码放于润药池中，采用浸润法进行软化，每1 kg药材每隔2.5 h喷洒125 mL水，药材上部用洁净湿润的棉布覆盖，闷润15 h至药材内外软硬程度适宜后切薄片（1～2 mm），装盘厚度为1～2 cm，于55 ℃鼓风干燥6 h，期间翻动2次。 　　[关键词] 当归； 软化； 切制； 干燥； 标准化 　　[Abstract] Study on the standardization of Chinese materia medica is an important action for modernization and globalization for traditional Chinese medicine. Standardization on the processing of Chinese herbal pieces is an important part in the study on standardization of Chinese materia medica， so it is of great significance to establish the technical processing standards of Angelicae Sinensis Radix pieces for improving its quality. In this study， single factor experiment was designed to optimize the softening， cutting and drying processes of Angelicae Sinensis Radix. With ferulic acid， Angelicae Sinensis Radix polysaccharide， volatile oil and extracts （water and ethanol） content as the quality index， the effects of different softening， cutting and drying processes on the contents of the five components in Angelicae Sinensis Radix were analyzed， and the normalized distance evaluation method was used to analyze the experimental data. The results showed that the content of five components in Angelicae Sinensis Radix was affected by different softening methods and drying temperature， but the thickness of slice had little effect on the content. The best preparation process for Angelicae Sinensis Radix was as follows： Non-medicinal parts were removed； mildewed and rot as well as moth-eaten parts were removed； washed by the flowing drinking water； stacked in the drug pool； moistening method was used for softening， where 125 mL water was sprayed for every 1 kg of herbs every 2.5 h； upper part of herbs covered