荷叶炒炭存性工艺优选
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摘要
目的优选荷叶炒炭存性最佳炮制工艺。方法以制炭温度、制炭时间、转速为影响因素,以金丝桃苷、槲皮素、荷叶碱、总生物碱含量、外观形状为荷叶炭评价指标,并采用色差仪测定不同炒制程度的成品颜色,优选荷叶炒炭存性最佳炒制工艺。结果荷叶炭最佳炒制工艺为:制炭240℃,制炭时间7min,炒药机转速40 r/min;成品表面温度208℃,外观为不规则丝片,表面焦褐色,色差仪测定荷叶炭成品表面的L*、a*、b*平均值分别为28.22、4.67、7.94。结论优选得到的荷叶炭炮制工艺稳定可行,能够科学判定荷叶炭炮制终点。
Objective To optimize the processing technology of carbonizing lotus leaves by stir-frying. Methods Taking frying temperature,frying time, and rotation speed as influencing factors,hyperoside,quercetin,lotus leaf alkali,total alkaloid content,and appearance shape were used as evaluation indicators for lotus leaf charcoal,the color difference instrument was used to determine the finished product colors of different frying degrees. Results The best frying process of lotus leaf charcoal is 7 min for 240℃,40 r/min for the stir frying machine and 208℃ for the surface temperature of the finished product,with the appearance of irregular filament,brown on the surface. The mean values of L*,a* and b* on the surface of lotus leaf charcoal were 28.22,4.67 and 7.94,respectively. Conclusion The processing technology of lotus leaf charcoal is stable and feasible. It can scientifically determine the end point of lotus leaf charcoal.(
Objective To optimize the processing technology of carbonizing lotus leaves by stir-frying. Methods Taking frying temperature,frying time, and rotation speed as influencing factors,hyperoside,quercetin,lotus leaf alkali,total alkaloid content,and appearance shape were used as evaluation indicators for lotus leaf charcoal,the color difference instrument was used to determine the finished product colors of different frying degrees. Results The best frying process of lotus leaf charcoal is 7 min for 240℃,40 r/min for the stir frying machine and 208℃ for the surface temperature of the finished product,with the appearance of irregular filament,brown on the surface. The mean values of L*,a* and b* on the surface of lotus leaf charcoal were 28.22,4.67 and 7.94,respectively. Conclusion The processing technology of lotus leaf charcoal is stable and feasible. It can scientifically determine the end point of lotus leaf charcoal.(
引文
[1]国家药典委员会.中华人民共和国药典(一部)[S].北京:化学工业出版社,2015:276.
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[8]赵骏,高岚,齐召鹏,等.荷叶总生物碱及其盐的提取和降脂作用的比较[J].天津中医药,2005,22(2):161-162.
[9]唐裕芳,张妙玲,刘忠义,等.荷叶生物碱的提取及其抑菌活性研究[J].现代食品工业科技,2004,20(2):51-52.
[10]况军,王巍.荷叶碱对小鼠动脉粥样硬化血管炎症及基质金属蛋白酶的影响[J].临床心血管病杂志,2015,31(1):97-100.
[11]李慧芬,崔伟亮,张学兰.荷叶炮制前后4种黄酮类成分含量变化[J].时珍国医国药,2014,25(1):89-91.
[12]吴鹏,李慧芬,张学兰,等.炒炭对荷叶主要化学成分转化机制的研究[J].中成药,2015,37(8):1767-1770.
[13]彭凯,张学兰,王莉,等.荷叶不同炮制品提取物对正常大鼠凝血功能影响的比较研究[J].中成药,2013,35(1):140-143.
[14]李惠芬,卢继新,张晓梅,等.五种不同产地天仙子总生物碱的含量分析[J].中草药,1999,30(8):582-583.
[15]罗跃龙,严瑞娟,张水寒,等.正交试验优选杜仲炮制工艺[J].湖南中医药大学学报,2013,33(5):67-70.
[16]尉广飞,李佳,刘谦,等.丹参根部颜色及其与活性成分含量的相关性研究[J].山东农业科学,2015,47(8):59-62.
[17]万进,方建国,汤杰,等.酸性染料比色法测定荷叶总生物碱含量[J].医药导报,2010,29(5):671-673.
[2]赵小亮,王智民,马小军,等.荷叶化学成分研究[J].中国中药杂志,2013,38(5):703-708.
[3]周永刚,刘畅,毛飞,等.荷叶化学成分的HPLC-TOF/MS分析[J].药学实践杂志,2011,29(5):345-346.
[4]刘密新,吴筑平,杨成对,等.荷叶精油与生物碱的分析研究[J].清华大学学报,1997,37(6):35-37.
[5]王玲玲,刘斌,石任兵.荷叶的化学成分研究[J].天然产物研究与开发,2003,3(16):416-419.
[6]李军,贾天柱.槐米炒炭的意义及其止血物质探析[J].辽宁中医杂志,1996,23(3):134.
[7]刘洋,张学兰,李慧芬,等.荷叶不同饮片黄酮和生物碱类成分对兔体外凝血功能影响的比较[J].中成药,2014,36(4):842-845.
[8]赵骏,高岚,齐召鹏,等.荷叶总生物碱及其盐的提取和降脂作用的比较[J].天津中医药,2005,22(2):161-162.
[9]唐裕芳,张妙玲,刘忠义,等.荷叶生物碱的提取及其抑菌活性研究[J].现代食品工业科技,2004,20(2):51-52.
[10]况军,王巍.荷叶碱对小鼠动脉粥样硬化血管炎症及基质金属蛋白酶的影响[J].临床心血管病杂志,2015,31(1):97-100.
[11]李慧芬,崔伟亮,张学兰.荷叶炮制前后4种黄酮类成分含量变化[J].时珍国医国药,2014,25(1):89-91.
[12]吴鹏,李慧芬,张学兰,等.炒炭对荷叶主要化学成分转化机制的研究[J].中成药,2015,37(8):1767-1770.
[13]彭凯,张学兰,王莉,等.荷叶不同炮制品提取物对正常大鼠凝血功能影响的比较研究[J].中成药,2013,35(1):140-143.
[14]李惠芬,卢继新,张晓梅,等.五种不同产地天仙子总生物碱的含量分析[J].中草药,1999,30(8):582-583.
[15]罗跃龙,严瑞娟,张水寒,等.正交试验优选杜仲炮制工艺[J].湖南中医药大学学报,2013,33(5):67-70.
[16]尉广飞,李佳,刘谦,等.丹参根部颜色及其与活性成分含量的相关性研究[J].山东农业科学,2015,47(8):59-62.
[17]万进,方建国,汤杰,等.酸性染料比色法测定荷叶总生物碱含量[J].医药导报,2010,29(5):671-673.