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目的:探讨薄荷趁鲜切制法的可行性,寻找薄荷的最佳切制方法。方法:采用GC测定薄荷脑含量,升温程序为初始温度100℃,保持7 min;以3.5℃·min-1升温至120℃,保持1 min;以0.5℃·min-1升至122℃,以35℃·min-1升温至220℃;流速1.3 mL·min-1,进样量1μL,分流比5∶1。比较传统切制法与趁鲜切制法制备的薄荷饮片中挥发油和薄荷脑的含量差异,评价不同切制方法对薄荷饮片质量的影响。结果:趁鲜切制法较传统切制法薄荷中挥发油、薄荷脑质量分数分别相对提高14.95%,5.60%。结论:建议薄荷采用趁鲜切制法处理,可提高饮片质量及工作效率。
Objective: To explore the feasibility of peppermint fresh cut method, look for the best cut peppermint method. Methods: The content of menthol was determined by GC. The initial temperature was 100 ℃ for 7 min. The temperature was raised to 120 ℃ for 1 min at 3.5 ℃ · min-1. The temperature was raised to 122 ℃ with 0.5 ℃ · min-1 35 ℃ · min-1 temperature was raised to 220 ℃; flow rate 1.3 mL · min-1, injection volume 1μL, split ratio 5: 1. Compare the traditional method of cutting and take advantage of the fresh-cut preparation of peppermint oil content of volatile oil and menthol, to evaluate the effects of different methods of cutting on the quality of peppermint. Results: Compared with the traditional cutting method, the mass fraction of volatile oil and menthol in the fresh cut method increased 14.95% and 5.60% respectively. Conclusion: It is suggested that the use of fresh cut mint law proposed to improve the quality and efficiency of Pieces.