Optimization of processing technology and quality characterization of wine-steamed <italic style="font-style: italic">Taxillus chinensis</italic>

LI Huifeng; LI Hui; MENG Shuang; WANG Xiaotao; WANG Zhiwei; KONG Xiangpeng; ZHAN Haixian; WANG Yingli

doi:10.6039/j.issn.1001-0408.2024.11.07

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Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis

更新时间：2024-06-11

- Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis
- ZHONGGUO YAOFANG Vol. 35, Issue 11, Pages: 1320-1326(2024)
- 作者机构：
  
  1.山西中医药大学中药与食品工程学院，山西晋中　030619
  2.山西省中西医结合医院中心实验室，太原　030013
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2024.11.07
  CLC： R917;R283
- Published：15 June 2024，
  
  Received：31 August 2023，
  
  Revised：19 January 2024，
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李慧峰,李慧,孟霜等.酒蒸桑寄生的炮制工艺优化及质量表征研究 ^Δ[J].中国药房,2024,35(11):1320-1326.

LI Huifeng,LI Hui,MENG Shuang,et al.Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis[J].ZHONGGUO YAOFANG,2024,35(11):1320-1326.
李慧峰,李慧,孟霜等.酒蒸桑寄生的炮制工艺优化及质量表征研究 ^Δ[J].中国药房,2024,35(11):1320-1326. DOI： 10.6039/j.issn.1001-0408.2024.11.07.

LI Huifeng,LI Hui,MENG Shuang,et al.Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis[J].ZHONGGUO YAOFANG,2024,35(11):1320-1326. DOI： 10.6039/j.issn.1001-0408.2024.11.07.

摘要

目的

优化桑寄生酒蒸炮制工艺，并对其质量进行表征。

方法

以扁蓄苷、槲皮苷、槲皮素含量和外观性状评分为评价指标，采用层次分析法-熵权法确定各指标权重，并以各指标综合评分为响应值，采用Box-Behnken响应面法考察料液比（g/mL）、闷润时间、蒸制时间对酒蒸桑寄生炮制工艺的影响，优化最佳炮制工艺，并进行验证。将15批不同产地桑寄生饮片按最佳炮制工艺制备酒蒸桑寄生，并对其质量进行表征。

结果

酒蒸桑寄生最佳炮制工艺为取桑寄生饮片100 g，加入黄酒20 mL密封闷润2 h，常压蒸制1 h，取出，于50 ℃条件下干燥即得。以最佳炮制工艺制得的酒蒸桑寄生表面呈红褐色或棕褐色，其粉末呈深棕色，质地坚硬或脆，易折断，略有酒香气，味涩；茎横切面显微鉴别和薄层色谱鉴别结果同生桑寄生；水分、总灰分、酸不溶性灰分含量分别为3.92%～8.75%、2.27%～5.08%、0.19%～0.82%，水溶性浸出物含量为11.28%～18.56%，醇溶性浸出物含量为3.36%～8.58%，扁蓄苷、槲皮苷和槲皮素的含量分别为0.22～1.64、0.26～2.45、0.01～0.38 mg/g。

结论

本研究成功优化了酒蒸桑寄生的炮制工艺，并对其质量进行了表征，可为该饮片的规范化炮制及质量标准建立提供参考。

Abstract

OBJECTIVE

To optimize the steaming and processing technology of wine-steamed

Taxillus chinensis

， and to characterize its quality.

METHODS

Using the content of avicularin， quercitrin， quercetin and appearance traits as evaluation indicators， the analytic hierarchy process （AHP）-entropy weight method was used to determine the weights of each indicator， and the comprehensive scores of those indicators were used as response values. Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio （g/mL）， soaking time， and steaming time on the processing technology of wine-steamed

T. chinensis

， optimize the best processing technology， and verify it. Fifteen batches of

T. chinensis

decoction pieces from different origins were used to prepare wine-steamed

T. chinensis

using the best processing technology， and their qu

alities were characterized.

RESULTS

The optimal processing technology for wine-steamed

T. chinensis

was to take 100 g of

T. chinensis

decoction pieces， add 20 mL of yellow wine， seal and moisten for 2 h， steam at normal pressure for 1 h， take out and dry at 50 ℃. The surface of wine-steamed

T. chinensis

prepared by the optimal processing technology was reddish brown or brownish， and its powder was dark brown， with a hard or brittle texture that was easy to break， and had a slight aroma of alcohol， and an astringent taste. Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed

T. chinensis

were the same as those of raw

T. chinensis.

The contents of moisture， total ash and acid-insoluble ash were 3.92%-8.75%， 2.27%-5.08%， and 0.19%-0.82%， respectively； the contents of water-soluble extract were 11.28%-18.56%， and the contents of alcohol-soluble extract were 3.36%-8.58%； the contents of avicularin， quercitrin， and quercetin were 0.22-1.64， 0.26-2.45， and 0.01-0.38 mg/g， respectively.

CONCLUSIONS

This study successfully optimized the processing technology of wine-steamed

T. chinensis

and preliminarily characterized its quality， which can provide reference for the standardized processing and establishment of quality standards for wine-steamed

T. chinensis

decoction pieces.

关键词

桑寄生酒蒸炮制工艺质量表征层次分析法熵权法Box-Behnken响应面法

Keywords

wine-steamedprocessing technologyquality characterizationanalytic hierarchy processentropy weight methodBox-Behnken response surface method

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Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis

DOI：10.6039/j.issn.1001-0408.2024.11.07

摘要

Abstract

关键词

Keywords

references