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目的:通过研究打顶和杀青后出土肉苁蓉各生长阶段有效成分的变化,探索打顶和杀青方式对肉苁蓉有效成分含量的影响规律。方法:以出土期、显蕾期、初花期、盛花期采集的打顶肉苁蓉为材料,采用饱和Na Cl溶液、微波、沸水(5 min)3种方式对样品进行杀青,测定各处理肉苁蓉中的水分、灰分、浸出物、松果菊苷和毛蕊花糖苷的含量。结果:随着出土时间的延长,肉苁蓉有效成分均呈下降趋势。打顶后微波杀青可明显提高肉苁蓉初花期和盛花期松果菊苷和毛蕊花糖苷的总保留量。结论:打顶加速了肉苁蓉有效成分的损耗,微波杀青为本研究的最佳肉苁蓉杀青方式。
OBJECTIVE: To study the effects of topping and fixing methods on the content of active ingredients in Cistanche deserticola by studying the changes of active ingredients of Cistanche deserticola after topping and fixing. Methods: Cistanche tubulosa was collected from the top of Cotinus coggyghamii collected during the period of emergence, significant buds, early flowering and full flowering. The samples were desalinated by saturated NaCl solution, microwave and boiling water (5 min) Moisture, ash, extract, echinacoside and verbascoside. Results: With the extension of unearthed time, the effective components of Cistanche deserticoli showed a downward trend. Topaz microwave drying can significantly improve the early flowering Cistanche and full bloom echinacoside and verbascoside total retention. Conclusion: Topping accelerates the loss of the active ingredients of Cistanche, microwave fixing is the best way to kill Cistanche.