超声波辅助清洗并绿色养护黄芪的研究
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摘要
本文以自来水洗后黄芪的清洁度为考核目标,用600 W、40 k Hz的低频超声波清洗机清洗干燥黄芪.结果表明,清洗水温(25℃~60℃)越高,达到要求洁净度所需时间越短;60℃时所需时间最短;若水温高于30℃,时间在30 min即可达到4级以上清洁度;在25℃(室温)下超声波清洗40 min就可达到4级及以上清洁度,节水、节能,且能保证黄芪有效成分基本无流失.清洗后的黄芪在贮藏过程中观察到药材表观情况是:仅普通水洗并干燥的黄芪在5个月后出现霉变或虫蛀现象,普通水洗并用壳聚糖溶液浸泡后的黄芪11个月后出现霉变或虫蛀现象,而仅超声波辅助清洗后的黄芪12个月内没有出现霉变或虫蛀现象,超声波辅助清洗并用壳聚糖溶液浸泡后的黄芪,24个月内没有出现霉变或虫蛀现象.天然、无毒、抑菌性壳聚糖可以在贮藏期内有效对中药材防霉防蛀.
Taking the cleanliness of astragalus mongholicus after washing with tap water as the assessment goal,the dried astragalus mongholicus was washed with 600 W and 40 k Hz low-frequency ultrasonic cleaning machine. The results showed that the higher the cleaning water temperature( 25°C ~60°C),the shorter the time required to achieve the required cleanliness,the shortest time required at60°C; When the water temperature is higher than 30°C and the time was 30 min to achieve cleanliness above level 4; At 25°C( room temperature),ultrasonic cleaning of 40 min could achieve cleanliness of level 4 and above,water and energy saving,and could ensure that the active ingredients of astragalus mongholicus didn't lost basically. After cleaning,astragalus mongholicus was observed that the appearance of medicinal herbs during storage. Astragalus,which was only washed in ordinary water and dried appeared mildew or insects after 5 months. And astragalus which was washed in ordinary water and soaked in chitosan solution,mildew or insects,appeared after 11 months. However,only the astragalus after ultrasonic assisted cleaning didn't show any mildew or insect moths within 12 months.The astragalus after ultrasonic assisted cleaning and immersion with chitosan solution didn't show any mildew within 24 months. Natural,non-toxic,bacteriostatic chitosan could effectively prevent mildew and decay of Chinese herbal medicines during its storage period.
Taking the cleanliness of astragalus mongholicus after washing with tap water as the assessment goal,the dried astragalus mongholicus was washed with 600 W and 40 k Hz low-frequency ultrasonic cleaning machine. The results showed that the higher the cleaning water temperature( 25°C ~60°C),the shorter the time required to achieve the required cleanliness,the shortest time required at60°C; When the water temperature is higher than 30°C and the time was 30 min to achieve cleanliness above level 4; At 25°C( room temperature),ultrasonic cleaning of 40 min could achieve cleanliness of level 4 and above,water and energy saving,and could ensure that the active ingredients of astragalus mongholicus didn't lost basically. After cleaning,astragalus mongholicus was observed that the appearance of medicinal herbs during storage. Astragalus,which was only washed in ordinary water and dried appeared mildew or insects after 5 months. And astragalus which was washed in ordinary water and soaked in chitosan solution,mildew or insects,appeared after 11 months. However,only the astragalus after ultrasonic assisted cleaning didn't show any mildew or insect moths within 12 months.The astragalus after ultrasonic assisted cleaning and immersion with chitosan solution didn't show any mildew within 24 months. Natural,non-toxic,bacteriostatic chitosan could effectively prevent mildew and decay of Chinese herbal medicines during its storage period.
引文
[1]邱黛玉,彭宁刚,陈小娜.不同施肥量对黄芪生长发育、药材产量及种子产量和质量影响的研究[J].中国农学通报,2016,32(10):95-101.
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[8]孟晓华,胡楚婷,许琪琦,等.几种天然生物防腐剂对生鲜罗非鱼片防腐效果研究[J].农产品加工(学刊),2012,(3):51-54.
[9]冯小强,杨声,李小芳.不同分子量壳聚糖对五种常见菌的抑制作用研究[J].天然产物研究与开发,2008,20(2):335-338.
[10]林仲茂.超声波清洗机质量和清洗效果若干问题探讨[J].净洗技术,2003,(4):16-18.
[11]OULAHAL N,LAGSIR,MARTIAL-GROS A,BOISTIER E,et al.Thedevelopment of an ultrasonic apparatus for the non-invasive and repeatable removal of fouling in food processing equipment[J].Letters in Applied Microbiology,2000,(30):47-52.
[12]杜培松.一种绿色的化工清洗法——超声波清洗法[J].川化,2005,(1):35-36.
[13]李雅莉.超声波清洗的原理和实际应用[J].清洗世界,2006,22(7):31-35.
[14]韩军.超声波清洗工艺[J].金属加工(冷加工),2011,(14):44-47.
[15]燕平梅,苏丽荣,赵惠玲,等.超声波气泡清洗对鲜切豇豆菜品质的影响[J].现代食品科技,2010,26(2):140-144.
[16]吴艳丽,徐峰,王蔚,等.中草药超声波清洗技术的多因素试验研究[J].陕西农业科学,2015,61(9):56-58.
[17]张学杰,郭科,李琨,等.超声波清洗对胡萝卜和普通白菜洁净度的影响[J].中国蔬菜,2011,(2):89-91.
[2]张劲松,牛宇,张丽珍,等.黄芪水提物活性成分测定及对5种食用菌菌丝体生长的影响[J].中国农学通报,2017,33(20):43-49.
[3]刘珂,邱炳勋,邹利,等.黄芪及其有效成分对内皮细胞及其连接的保护作用及机制研究进展[J].中草药,2016,47(21):3912-3917.
[4]WU H W,FANG J,TANG L Y,et al.Quality evaluation of Astragali Radix based on DPPH radical scavenging activity and chemical analysis[J].Chin Herb Med.,2014,6(4):282-289.
[5]YIN Y,QI F,SONG Z,et al.Ferulic acid combined with astragaloside IV protects against vascular endothelial dysfunction in diabetic rats[J].Bio Sci Trends,2014,8(4):217-226.
[6]孙卓,徐峰,王蔚,等.中草药超声波清洗技术的理论分析[J].农业与技术,2015,35(1):72-73.
[7]张明铎.超声波清洗在替代ODS清洗工艺技术中的独特作用[J].声学技术,2002,21(4):195-199.
[8]孟晓华,胡楚婷,许琪琦,等.几种天然生物防腐剂对生鲜罗非鱼片防腐效果研究[J].农产品加工(学刊),2012,(3):51-54.
[9]冯小强,杨声,李小芳.不同分子量壳聚糖对五种常见菌的抑制作用研究[J].天然产物研究与开发,2008,20(2):335-338.
[10]林仲茂.超声波清洗机质量和清洗效果若干问题探讨[J].净洗技术,2003,(4):16-18.
[11]OULAHAL N,LAGSIR,MARTIAL-GROS A,BOISTIER E,et al.Thedevelopment of an ultrasonic apparatus for the non-invasive and repeatable removal of fouling in food processing equipment[J].Letters in Applied Microbiology,2000,(30):47-52.
[12]杜培松.一种绿色的化工清洗法——超声波清洗法[J].川化,2005,(1):35-36.
[13]李雅莉.超声波清洗的原理和实际应用[J].清洗世界,2006,22(7):31-35.
[14]韩军.超声波清洗工艺[J].金属加工(冷加工),2011,(14):44-47.
[15]燕平梅,苏丽荣,赵惠玲,等.超声波气泡清洗对鲜切豇豆菜品质的影响[J].现代食品科技,2010,26(2):140-144.
[16]吴艳丽,徐峰,王蔚,等.中草药超声波清洗技术的多因素试验研究[J].陕西农业科学,2015,61(9):56-58.
[17]张学杰,郭科,李琨,等.超声波清洗对胡萝卜和普通白菜洁净度的影响[J].中国蔬菜,2011,(2):89-91.