肉苁蓉种子质量评价及药材初加工研究

目的：对肉苁蓉种子质量进行评价并建立种子质量分级标准；考察不同初加工方法对肉苁蓉主要有效成分影响，确定肉苁蓉的适宜加工方法。方法：以种子千粒重、空胚率、水分含量等方面对肉苁蓉种子进行质量评价；分别对冷冻干燥法、自然烘干法和热风循环烘干法进行初加工方法考察，采用HPLC-UV法测定不同初加工方法下肉苁蓉中苯乙醇苷的含量。结果：建立肉苁蓉种子质量分级标准并根据评级指标将种子分为Ⅰ、Ⅱ、Ⅲ 3个等级；通过对加工方法的考察表明最优加工方法为冷冻干燥法，该方法有效成分损失少、饮片外形美观、质地酥脆、干燥速度快。结论：本研究结果为肉苁蓉种子资源的质量控制提供参考，也为肉苁蓉鲜品的初加工方法提供了科学依据。

A Study on the Seed Quality and Primary Processing of the Fresh Product of Cistanche deserticola

The aim of this study was to evaluate the seed quality of C.deserticola and establish quality grading rules of seeds by detecting the impacts of different processing methods on the contents of the effective components of C.deserticola for optimizing the suitable processing method.The seed quality was judged by thousand-kernel weight,empty embryo rate and water content.The samples were preliminary processed by freeze-drying, natural drying and hot air circulation drying respectively,and the content of phenylethanoid glycosides was determined by HPLC- UV.The seed quality classification standard of C.deserticola was established,and the seeds were divided into three grades based on the standard.It was found that freeze-drying method was optimum,featuring less effective component loss,beautiful appearance of herbal piece,crisp texture and fast drying.In conclusion,this study laid a foundation for the quality control of the seeds of C.deserticola with the provision of scientific evidence for the initial processing of the fresh product.