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目的:研究不同干燥条件、处理方法对柴胡新鲜根有效成分含量的影响,为确定柴胡最佳干燥方法、提高柴胡品质提供依据。方法:采用晒干、阴干、50℃烘干、100℃烘干、微波干燥5种方法对柴胡样品进行干燥处理。采用热浸法测定醇溶性浸出物含量;HPLC法测定柴胡中柴胡皂苷a、d含量;分光光度法测定柴胡中柴胡总皂苷含量;利用隶属函数分析对不同干燥方法下柴胡的有效成分含量进行综合评价。结果:不同干燥条件、处理方法对柴胡有效成分含量影响显著;综合评价结果表明,不同干燥方法下柴胡有效成分含量由高至低的排序为:100℃烘干>微波干燥>阴干>晒干>50℃烘干。结论:100℃烘干为5种干燥方法中最优的柴胡干燥方法,其次是微波干燥。
Objective: To study the effects of different drying conditions and treatment methods on the active components of fresh roots of Bupleurum chinensis, to provide the basis for determining the best drying method of Bupleurum chinense and improving the quality of Bupleurum chinense. Methods: Bupleurum samples were dried by drying in the air, drying in the air, drying at 50 ℃, drying at 100 ℃ and microwave drying. The content of alcohol-soluble extract was determined by hot-dip method. The content of saikosaponin a and d in Radix Bupleuri was determined by HPLC. The content of Radix Bupleuri in Radix Bupleuri was determined by the spectrophotometric method. The effective content of a comprehensive evaluation. Results: The effects of different drying conditions and treatment methods on the active ingredients of Bupleurum were significant. The comprehensive evaluation results showed that the order of contents of Bupleurum chinense with different drying methods from high to low was: 100 ℃ drying> microwave drying> drying> drying Drying> 50 ℃ drying. Conclusion: 100 ℃ drying is the best drying method among the five drying methods, followed by microwave drying.