Nie Rui-Jie, Wang Ying-Zi, Sun Zhen-Yang, Wang Si-Yu, Zhang Jing-Zhen
Beijing University of Chinese Medicine, Beijing 100102, China.
Zhongguo Zhong Yao Za Zhi. 2017 Dec;42(23):4503-4509. doi: 10.19540/j.cnki.cjcmm.20171114.004.
Study on the standardization of Chinese materia medica is an important action for modernization and globalization for traditional Chinese medicine. Standardization on the processing of Chinese herbal pieces is an important part in the study on standardization of Chinese materia medica, so it is of great significance to establish the technical processing standards of Angelicae Sinensis Radix pieces for improving its quality. In this study, single factor experiment was designed to optimize the softening, cutting and drying processes of Angelicae Sinensis Radix. With ferulic acid, Angelicae Sinensis Radix polysaccharide, volatile oil and extracts (water and ethanol) content as the quality index, the effects of different softening, cutting and drying processes on the contents of the five components in Angelicae Sinensis Radix were analyzed, and the normalized distance evaluation method was used to analyze the experimental data. The results showed that the content of five components in Angelicae Sinensis Radix was affected by different softening methods and drying temperature, but the thickness of slice had little effect on the content. The best preparation process for Angelicae Sinensis Radix was as follows: Non-medicinal parts were removed; mildewed and rot as well as moth-eaten parts were removed; washed by the flowing drinking water; stacked in the drug pool; moistening method was used for softening, where 125 mL water was sprayed for every 1 kg of herbs every 2.5 h; upper part of herbs covered with clean and moist cotton, and cut into thin slices (1-2 mm) after 15 h moistening until appropriate softness, with disk thickness of 1-2 cm, then received blast drying for 6 h at 55 ℃, and turned over for 2 times during the drying.
中药标准化研究是中医药现代化和国际化的重要举措。中药饮片炮制标准化是中药标准化研究的重要组成部分，因此建立当归饮片的炮制技术标准对于提高其质量具有重要意义。本研究通过单因素试验优化当归的软化、切片和干燥工艺。以阿魏酸、当归多糖、挥发油及水和醇提取物含量为质量指标，分析不同软化、切片和干燥工艺对当归中5种成分含量的影响，并采用归一化距离评价法对试验数据进行分析。结果表明，当归中5种成分的含量受不同软化方法和干燥温度的影响，但切片厚度对含量影响较小。当归的最佳制备工艺如下：去除非药用部位；去除霉变、腐烂及虫蛀部位；用流动饮用水冲洗；堆放在药池中；采用润法软化，每2.5小时每1 kg药材喷洒125 mL水；药材上部覆盖干净湿润的棉布，润15小时至适度柔软后切成薄片（1～2 mm），盘厚1～2 cm，然后在55℃下鼓风干燥6小时，干燥过程中翻动2次。
