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目的:对杭白芍3种不同加工品中苯甲酸含量进行比较分析。方法:采用低温贮藏、水煮后干燥、直接烘干的方法对白芍进行加工,采用紫外分光光度法测定不同加工品中苯甲酸的含量。结果:各种不去皮加工品中苯甲酸的含量均明显高于去皮品,其中去皮品中鲜品0.0635%,煮品0.0248%,烘品0.0639%,外表皮0.6635%。结论:苯甲酸主要分布于白芍外表皮,白芍药材加工采用水煮去皮法,可降低苯甲酸含量;鲜品去皮后直接投料,从药材中提取芍药苷等提取物,是比较经济合理的。
Objective: To compare the content of benzoic acid in three different processed products of Hangzhou white peony. Methods: The white peony was processed by low temperature storage, drying after boiling, and direct drying. The content of benzoic acid in different processed products was determined by ultraviolet spectrophotometry. Results: The content of benzoic acid in various non-leaven processed products was significantly higher than that of the peeled products, in which 0.0635% of fresh products were peeled, 0.0248% of cooking products, 0.0639% of baked products, and 0.6635% of outer skin. Conclusion: Benzoic acid is mainly distributed in the outer epidermis of white peony. The processing of white peony roots uses boiled and peeled method, which can reduce the content of benzoic acid. It is more economical to extract the peony glycosides and other extracts from the raw materials directly after peeling. reasonable.