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fresh processing Technology in Polygonatum odoratum Production Area and Its Comparison with Traditional processing

Medicinal Plant 2024年第1期15卷 38-40,44页

作者： Miao YANG Chufan PENG Haixia LU Rufeng LIANG Hui TANG Zhongmei QIN Shengjiu GU Guilin Medical University Guilin 541000China Guangxi Institute of Botany Chinese Academy of SciencesGuilin 541006China Blood Purification Center of Guilin People's Hospital Guilin 541002China

[Objectives]To compare the effects of traditional processing and fresh processing on the quality of Polygonatum odoratum decoction piece.[Methods]The effects of fresh processing and traditional processing on the quality of *** decoction piece were compared and analyzed with appearance characteristics,total ash content,extract content,total polysaccharides content,and total flavonoids content as the evaluation indexes.[Results]fresh processing method in different production areas has different effects on *** decoction *** was dried in oven of 50℃.When moisture content was 41.44%-59.67%,it was *** complete drying at 50℃,the moisture content of dried *** was 8.94%-9.60%,and ethanol-soluble extract content was 77.29%-78.20%,and water-soluble extract was 77.7%-78.14%.At this time,the appearance characteristics of section of *** decoction piece were better than that of traditional processing,which was yellowish *** total polysaccharide content was higher than that of traditional processing,and the content of total flavonoids was statistically significant different from that of traditional processing.[Conclusions]The quality of *** decoction piece by fresh processing is better than that of the traditional processing,and it is feasible to use fresh processing.

关键词： processing technique Plygonatum odoratum fresh processing Total polysaccharide Total flavonoids

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