摘要
目的:优选衢枳壳产地趁鲜切制工艺,为衢枳壳产地趁鲜加工生产规范的建立提供参考。方法:参照《浙江省中药炮制规范》2015年版中衢枳壳项下的含量测定方法,以柚皮苷与新橙皮苷的总含量为评价指标,选择切片厚度、干燥时间与干燥温度作为影响因素。通过单因素试验确立响应面优选的因素水平,根据响应面试验法中的Box-Behnken Design(BBD)试验设计原理,利用三因素三水平的响应面分析方法确定衢枳壳的最佳产地趁鲜切制工艺,并对结果进行验证。同时在生产车间进行中试放大,将趁鲜加工饮片与传统加工饮片进行对比。结果:衢枳壳最佳产地趁鲜切制工艺为将鲜果对半切开,在60℃烘箱内干燥至半干,晾凉后切制0.2 cm,于70℃烘箱内干燥9 h,该方法加工的饮片内在质量优于传统加工饮片。结论:优选得到的产地趁鲜切制工艺切实可行。
Objective:To optimize the fresh processing technology of Qu Fructus aurantii,and to provide reference for the establishment of the fresh processing technology of Qu Fructus aurantii.Methods:Referring to the content determination method of Qu Fructus aurantii under the item of Zhejiang Traditional Chinese Medicine Processing Specifications(2015),the total content of naringin and neohesperidin was used as the evaluation index,and the slice thickness,drying time and drying temperature were selected as the influencing factors.The factor level of response surface optimization were determined through single factor test.According to the Box Behnken Design(BBD)test design principle in the response surface methodology,determine the best fresh processing technology of Fructus aurantii Immaturus by using the three-factor and three-level response surface analysis method,and verify the results.At the same time,the pilot scale-up was carried out in the production workshop to compare the fresh processed pieces with the traditional processed pieces.Results:The best fresh processing technology of Qu Fructus aurantii is to cut the fresh fruit in half,dry it in an oven at 60℃to half dry,cool it,cut it to 0.2 cm,and dry it in an oven at 70℃for 9 hours.The intrinsic quality of the pieces processed by this method is better than that of the pieces processed by traditional methods.Conclusion:The optimized fresh processing technology of Qu Fructus aurantii is feasible.
作者
方莹洁
叶佩
张哲雯
王玉
李小宁
杜伟锋
Fang Yingjie;Ye Pei;Zhang Zhewen;Wang Yu;Li Xiaoning;Du Weifeng(Chinese Medicine Yinpian Co.,Ltd.of Zhejiang Chinese Medical University,Hangzhou 311401,China;Academy of Chinese Medical Sciences,Zhejiang Chinese Medical University,Hangzhou 311402,China)
出处
《亚太传统医药》
2025年第6期44-48,共5页
Asia-Pacific Traditional Medicine
基金
杭州市农业与社会发展科研重点项目(202204A06)
浙江省中医药管理局省部共建项目(GZY-ZJ-KJ-24040)
衢枳壳产地趁鲜加工工艺及质量标准研究(ZYH2022008)
宁波市“科技创新2025”重大专项(20201ZDYF020069)。
关键词
衢枳壳
响应面法
产地趁鲜加工
柚皮苷
新橙皮苷
Qu Fructus Aurantii
Response Surface Method
Fresh Processing Technology
Naringin
Neohesperidin
作者简介
方莹洁(1997-),女,浙江中医药大学中药饮片有限公司助理工程师,研究方向为中药炮制与质量控制;通讯作者:杜伟锋(1984-),男,博士,浙江中医药大学中药饮片有限公司副研究员,研究方向为中药炮制与质量控制。E-mail:duweifeng_200158@sohu.com。
