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目的:探讨烘制法、砂炒法和传统炮制法对杜仲品质的影响。方法:分别采用烘制法、砂炒法和传统炮制法三种炮制方法对杜仲进行处理,分别比较三种炮制方法的损耗率和水溶性浸出物含量。结果:烘制法、砂炒法和传统炮制法的损耗率依次为12.7%,14.0%和37.0%;三种炮制方法水溶性浸出物含量依次为21.05%,20.35%和13.40%。烘制法和砂炒法两种方法与传统炮制法在杜仲损耗率和水溶性浸出物含量方面差异有统计学意义(P<0.05),两种方法之间差异无统计学意义(P>0.05)。结论:烘制法和砂炒法对杜仲进行炮制操作简单.损耗率低,水溶性浸出物含量高,炮制后的杜仲品质优良,较传统炮制法有明显优势,值得推广应用。
Objective: To investigate the influence of baking method, sand-frying method and traditional processing method on the quality of Eucommia ulmoides. Methods: Eucommia bark was treated by three methods: bake method, sand frying method and traditional processing method respectively. The loss rates and water-soluble extracts contents of the three methods were compared. Results: The loss rates of baking, sanding and conventional processing were 12.7%, 14.0% and 37.0%, respectively. The contents of water-soluble extract in three processing methods were 21.05%, 20.35% and 13.40%, respectively. There was a significant difference in the loss rate and water-soluble extract content between the two methods of baking and sand-frying method and the traditional processing method (P <0.05), and there was no significant difference between the two methods (P> 0.05 ). Conclusion: Sintering method and sand-frying method have the advantages of simple operation, low loss rate, high content of water-soluble extract and good quality of processed Eucommia bark, which have obvious advantages over traditional processing methods and should be popularized and applied.