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当前位置: 首页 > 文章 > 真空冷冻干燥炮制法对藏天麻活性成分提取的影响 经济林研究 2016,34 (1) 164-167
Position: Home > Articles > Influences of vacuum freezing drying processing methods on extraction of active ingredients in Gastrodia elata from Tibet Nonwood Forest Research 2016,34 (1) 164-167

真空冷冻干燥炮制法对藏天麻活性成分提取的影响

作  者：
肖国鑫;朱琳;周亮;蔡冬霞;朱炎坤;谢丽玲
单  位：
广东省汕头市农产品质量安全监督检验检测中心;西藏自治区波密县农牧局;汕头大学生物系
关键词：
野生天麻;天麻素;多糖;高效液相色谱;波密县
摘  要：
为给藏天麻的开发与利用提供参考依据,以西藏自治区波密县的野生天麻为试材,分别采用自然干燥、蒸煮烘干、真空冷冻干燥等炮制方法对其进行加工处理,并就不同炮制处理对其天麻素与多糖含量提取率的影响情况进行了试验研究与测定分析。测定结果表明:真空冷冻干燥、蒸煮烘干、自然烘干、新鲜(未经处理)的天麻其天麻素含量分别为5.43、1.39、0.584、0.546 g/kg;其总糖提取率分别为64.5%、57.9%、35.7%、32.7%,其粗多糖提取率分别为43.0%、20.5%、26.3%、29.3%;经真空冷冻干燥处理的天麻其天麻素和天麻多糖提取率均有显著提高,高于蒸煮烘干、自然晒干等处理的4~10倍。研究结果表明:真空冷冻干燥处理优于蒸煮烘干、自然晒干处理;以真空冷冻干燥技术处理的天麻,不仅保存且提高了天麻的药用价值,而且食用方便。文中因此认为,真空冷冻干燥技术可在波密县推广应用。
译  名：
Influences of vacuum freezing drying processing methods on extraction of active ingredients in Gastrodia elata from Tibet
作  者：
XIAO Guo-xin;ZHU Lin;ZHOU Liang;CAI Dong-xia;ZHU Yan-kun;XIE Li-ling;Agriculture and Animal Husbandry Bureau of Bomi County;Department of Biology, Shantou University;Supervision and Testing Center for Safety and Quality of Agriculture Products;
关键词：
wild Gastrodia elata;;gastrodin;;polysaccharide;;HPLC;;Bomi County
摘  要：
To provide a reference basis for development and utilization of Gastrodia elata in Tibet, taking wild G. elatain Bomi County of Tibet as materials, the materials were processed and treated by the methods of natural drying, cooking drying, vacuum freezing drying, and infl uences of different processing treatments on extraction rates of gastrodin and polysaccharide in G. elata were determined and analyzed. The results showed that the extraction yields of gastrodin in G. elata we re respectively 5.43, 1.39, 0.584, and 0.546 g/kg in the vacuum freezing drying treatment, the cooking drying treatment, the natural drying treatment and CK(fresh samples), the extraction rate of total sugar were respectively 64.5%, 57.9%, 35.7%, and 32.7%, and the extraction rate of crude polysaccharide respectively were 43.0%, 20.5%, 26.3%, and 29.3%. The extraction rates of gastrodine and polysaccharide in G. elata were highly improved through the vacuum freezing drying processing, and its was higher 4-10 times than those in the cooking drying processing and the natural drying processing. The results showed that the vacuum freezing drying treatment was better than the treatments of cooking drying and natural drying. Using vacuum freezing drying technology processing G. elata not only could preserve and improve the medicinal value of G. elata, but also was convenient for eating. So vacuum freezing drying technology could be applied and spread in Bomi County.

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