天麻炮制及其标准饮片的均匀化工艺研究

Study on processing technology of Gastrodia elata Bl and homogenization technology of its standard pieces

关键词:  天麻  标准饮片  炮制工艺  均匀化工艺  正交试验

Key words:  Gastrodia elata B1  standardized pieces  processing technology  homogenization technology  orthogonal test

摘要:

[目的]优选天麻的炮制工艺及其标准饮片的均匀化工艺。[方法]分析影响炮制和均匀化工艺的因素，在此基础上设计正交试验，分别以天麻素和对羟基苯甲醇总含量及总多糖含量、天麻素和对羟基苯甲醇总含量及出粉率为指标，综合优选出最佳炮制工艺和均匀化工艺。[结果]最佳润切工艺为：浸泡54 h，闷润22 h，切片后于60℃烘干；最佳蒸切工艺为：浸泡3 h，蒸制3 h，切片后于40℃烘干；最佳均匀化工艺：单次粉碎时间为15 s，粉碎3次，投料量占粉碎机总体积的3/4。[结论]通过验证实验证明优选出的最佳工艺稳定、合理、可行，可为天麻饮片的规范化研究提供参考。

Abstract:

[Objective] To investigate the optimal processing technology of Gastrodia elata Bl and the optimal homogenization technology of its standard pieces.[Methods] The factors that affect the processing and homogenization technology were analyzed, orthogonal tests were designed on this basis. The total content of gastrodin and p-hydroxybenzyl alcohol and the content of polysaccharide, the total content of gastrodin and p-hydroxybenzyl alcohol and flour yield were as indexes to optimize the processing technology and homogenization technology, respectively.[Results] The optimized conditions of moistened pieces were soaking in water for 54 h, moistening for 22 h, slicing and drying at 60℃; The optimized conditions of steamed pieces were soaking in water for 3 h, steaming for 3 h, slicing and drying at 40℃; the optimal homogenization technology was selected as follows:3/4 volume of the pulverizer, running 15 s for 3 times.[Conclusion] The optimized technologies had been proved stable, reasonable and feasible through verification tests. And it provided a certain reference for the research of the standardization of Gastrodia elata Bl pieces.