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目的:利用综合评分法优选黄精蒸制炮制工艺。方法:以总皂苷的含量、多糖含量、水溶性浸出物和醇溶性浸出物为综合评价指标,采用正交试验设计及综合评分法优选出黄精蒸制的最佳炮制工艺。结果:最佳的清蒸工艺为:蒸制6 h,70℃干燥;最佳的酒蒸工艺为:用10%黄酒闷润,蒸制6 h,60℃干燥。结论:综合评分法优选出最佳蒸制工艺稳定、合理、可行,为黄精的生产加工提供参考。
OBJECTIVE: To optimize the processing technology of Polygonatum steamedum by using the comprehensive score method. Methods: The optimum preparation technology of Polygonatum salsa was optimized by orthogonal experiment design and comprehensive grading method with total saponin content, polysaccharide content, water-soluble extract and alcohol-soluble extract as the comprehensive evaluation indexes. Results: The best steaming process was steaming for 6 h and drying at 70 ℃. The best steaming process was as follows: steaming with 10% rice wine for 6 h and drying at 60 ℃. Conclusion: The comprehensive evaluation of the best steaming process optimization is stable, reasonable and feasible for the production of Polygonatum provide a reference.