酒炖炮制时间对熟地黄质量的影响

目的:比较不同酒炖炮制时间对熟地黄质量的影响。方法:采用高效液相色谱法测定毛蕊花糖苷和5-羟甲基糠醛的含量;采用紫外分光光度法测定还原糖的含量;采用十分制法对熟地黄性状进行评分;采用精密色差仪测定熟地黄样品的相关色泽参数,并分析其与感官评价之间的相关性。结果:随着酒炖炮制时间的增加,毛蕊花糖苷含量呈下降趋势;5-羟甲基糠醛含量逐渐升高,但不同酒炖时间阶段的升高幅度有所不同,酒炖28 h后含量大幅增加;还原糖含量逐渐升高,在酒炖20 h后相对稳定;水溶性浸出物无明显变化;外观颜色逐渐加深,口感由苦转甜再转酸,且色泽参数L*值减小,与感官评价结果相一致。结论:综合各指标,优选出酒炖24 h为最佳炮制时间,用色度仪L*(亮度)参数代替感官评分中的色泽指标是可行的。该方法简便可靠,为熟地黄酒炖法炮制工艺提供参考。

Effect of the Stewing Time with Wine on Quality of Radix Rehmanniae Praeparata

Objective:To compare the effect of different stewing time with wine on the quality of Radix Rehmanniae Praeparata.Method:The contents of rhamnoside and 5-hydroxymethylfurfural were determined by high performance liquid chromatography (HPLC).The content of reducing sugar was determined by ultraviolet spectrophotometry.The traits of Rehmannia glutinosa were evaluated by the method of decoction.And the correlation between sensory evaluation and sensory evaluation was analyzed.Results:The content of 5-hydroxymethyl furfural gradually increased with the increase of the time of stewing,but the content of 5-hydroxymethyl furfural gradually increased,with the increase rates in different times being different.The content of reducing sugar gradually increased,and it was relatively stable after 20 h of wine stewing.The water-soluble extract had no obvious change,and the appearance color gradually deepened.The taste changed from bitter sweet to acid,which was in consistent to the sensory evaluation results,and the color parameter L value decrease.Conclusion:24 h is the best stewed time with wine in producing Radix Rehmanniae Praeparata with best quality.It is feasible to use the color scale L * (brightness) parameter instead of the color index in the sensory score.The method is simple and reliable,and can provide reference for the process of cooked rice wine stewing process.