鲜元胡一体化加工炮制技术研究

目的:研究将鲜元胡初加工与醋制结合的一体化加工技术.方法:通过采用不同的加工方法,并与传统炮制进行对比,测定各样品中延胡索乙素含量、水浸提物和醇浸提物含量.结果:以元胡鲜切片在米醋中减压抽真空2次及鲜切片干燥后用米醋浸润的样品中延胡索乙素含量最高；水热浸提物含量则以鲜切片干燥后用米醋浸润处理最高,其次是鲜切片在米醋中减压抽真空处理,其他处理样品与传统炮制差异不大；醇浸提物含量在各样品间差异不大.结论:可以对鲜元胡直接进行一体化加工及炮制.

Study on method of Corydalis yanhusuo producing and concocting integration processing

Objective : To establish integration processing method for pretreating and vinegar producing Corydalis yanhusuo. Method : Different processing methods were contrasted with the traditional processing technology, and contents of corydalis B, water extract and ethanol extract in samples of different processing products were determined. Result : The content of corydalis B were best in the samples of vacuumizing C. yanhusuo chips scaked in rice vinegar for twice or soaked in rice vinegar after chip drying. The water extract was highest in the samples of chip soaked in rice vinegar after drying, followed with chip vacuumizing twice, and there were no remarkable difference between the other samples and the traditional process. The difference of ethanol extract was not remarkable in all the samples. Conclusion : The study provide the feasibility of C. yanhusuo producing and concocting integration processing.