Study on effects of sweating treatment and different drying methods on the quality of Gentianae macrophyllae Radix.
Study on effects of sweating treatment and different drying methods on the quality of Gentianae macrophyllae Radix.
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DOI：
10.1038/s41598-021-88511-1
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发表时间：
2021-05-06
影响因子：
4.6
通讯作者：
Hu H
中科院分区：
文献类型：
--
作者：
Chen Q;Shi Z;Wang Y;Zhang R;Hu H
为提高秦艽质量和优化产地加工方法提供依据。秦艽药材采自陇县。采用高效液相色谱法测定了5种主要活性环烯醚萜类化合物的含量。采用中药色谱指纹图谱相似度评价系统，测定并分析了各样品的HPLC指纹图谱。根据中国药典（2015年版）测定水分、总灰分、酸不溶性灰分和乙醇浸出物含量。通过使用色度计测定表面和粉末样品的颜色。采用SPSS11.0统计软件对数据进行统计分析。显着的差异被发现之间的样品从不同的出汗和干燥过程中，尽管相对一致的整体化学特性。发汗和干燥方法对部分有效成分含量和色泽有极显著影响，对水分、灰分和醇提物含量也有显著影响。在秦艽的田间加工过程中，发汗处理的必要性可能不足。在阴凉处干燥和烘箱干燥更有利于保存有效成分。秦艽干燥时应避免发汗直接干燥，并优先采用阴凉干燥和烘干，以提高其质量。
To provide basis for improving the quality of Gentianae macrophyllae Radix and optimising the field processing method. Gentianae macrophyllae Radix samples were collected from Long County. Five main active iridoids were determined by using HPLC. The HPLC fingerprints were measured and analysed by the traditional Chinese medicine chromatographic fingerprint similarity evaluation system. Water, total ash, acid insoluble ash and ethanol extract contents were determined in accordance with Chinese Pharmacopoeia (2015). Colour of the surface and powdered samples were determined by using a colorimeter. Data were analysed by SPSS11.0. Notable differences were found among samples from different sweating and drying processes, in spite of the relatively consistent overall chemical characteristics. Sweating and drying methods influenced the contents of some active ingredients and colour very significantly; moreover, they also showed significant effects on the water, ash, and ethanol extract contents. The necessity of sweating treatment in the field processing of Gentianae macrophyllae Radix may be insufficient. Drying in the shade and oven drying are more profitable for preserving the active constituents. Gentianae macrophyllae Radix should be dried directly without sweating, and drying in the shade and oven drying should be adopted preferentially to improve the quality.
影响因子：
3.3
作者：
Cao, Xiao-Yan;Wang, Zhe-Zhi
通讯作者：
Wang, Zhe-Zhi
影响因子：
4.6
作者：
Chen Q;Shi Z;Wang Y;Zhang R;Hu H
通讯作者：
Hu H