龙葵果加工炮制方法及工艺研究

目的:在龙葵果多种炮制工艺中优选出有效成分含量高、毒性小的炮制方法。方法:以龙葵果中龙葵总碱、龙葵水溶性多糖、花色素苷、饮片外观色泽均匀性、细菌和霉菌总数为指标,采用正交设计方法优化各炮制工艺,并用SPSS统计学软件、数据挖掘工具分析工艺参数与有效成分含量、饮片色泽之间的关联性。结果:龙葵果最佳炮制工艺为去除龙葵果中的杂质和未成熟果实,将龙葵果干燥至含水量为10%,并将干燥后的龙葵果和蜂蜜以5∶1的质量混合,搅拌均匀,密润24 h。将所得蜜润产物于800 k Hz微波干燥2 min,取出放凉,即得龙葵果炮制品。结论:此最佳工艺系统地解决了龙葵水溶性多糖、花色素苷、龙葵总碱的控制等技术难题,并提高了龙葵果炮制品的灭菌率。

Processing Method and Technology of Solanum Nigrum

Objective:To optimize the processing method of high content of active ingredients and low toxicity in the processing of Solanum Nigrum.Methods:The orthogonal design was used to optimize the processing technics of Solanum Nigrum total alkaloids,Solanum Nigrum polysaccharides,anthocyanins,color appearance uniformity of bacteria,and the total number of bacteria and molds.SPSS and data mining tools were used to analyze the relevance between the process parameters and the active ingredient content and color of drug pieces.Results:The best processing technology of Solanum Nigrum is the following:First,remove the impurities and immature fruits of Solanum Nigrum and then dry the fruit to the condition with 10％ water content.Mixing Solanum Nigrum evenly with Harney with 5:1 ratio for 24 h.The honey-moistened product was then dried at 800 kHz for 2 minutes and the product was done and well processed.Conclusion:The discrepancy of color appearance of drug pieces can be used as the quality control index.The best technology systematically solves the technical problems of Solanum Nigrum,such as water-soluble polysaccharides,anthocyanins and Solanum nigrum total alkaloids control as well as improving the sterilization rate in processing of Solanum Nigrum.