基于多指标成分含量的酒萸肉干燥方式研究
wf（2022）
Abstract
目的 考察不同干燥方式对酒萸肉中指标成分的影响,以优选最佳干燥方式.方法 山萸肉饮片经酒制后,分别采用不同干燥方式(鼓风干燥、远红外干燥、微波干燥、冷冻干燥、晒干、阴干及联合干燥)进行干燥.采用高效液相色谱法测定酒萸肉中没食子酸等5种成分的含量;采用显色法测定酒萸肉中总黄酮的含量;采用层次分析法评价不同干燥方式对酒萸肉成分含量的影响.结果 22批酒萸肉中没食子酸、5-羟甲基糠醛、莫诺苷、马钱苷、山茱萸新苷、总黄酮的含量分别为1.0438～1.5638、0.6485～2.3588、5.0310～10.3057、6.6812～7.5342、0.9865～1.1488、33.6572～50.7415 mg/g.层次分析法综合评价结果显示,75℃微波干燥时酒萸肉中各成分的综合评分最高,其次为60℃鼓风干燥和60℃远红外干燥所得样品.结论 酒萸肉的干燥方式宜采用75℃微波干燥、60℃鼓风干燥或60℃远红外干燥.
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