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目的:探讨鲜切饮片工艺的可行性,完善饮片操作规程。方法:以脂溶性和水溶性两类成分含量为指标,考察了直接鲜切饮片、水洗鲜切饮片和水蒸鲜切饮片对质量的影响。结果:最佳工艺是晾晒至6~7成干货时,抢水洗后,切薄片,阴干或低温烘干。结论:加工方式对饮片质量影响较大,采用鲜切饮片,可最大化保证其质量;鲜切饮片是产地适宜的加工方法,具有良好的推广前景。
Objective: To explore the feasibility of fresh cut pieces and to improve the operating procedures of the pieces. Methods: With the content of fat-soluble and water-soluble components as indicators, the effects of direct-cut fresh-cut pieces, washed-cut fresh-cut pieces and distilled-water cut pieces on quality were examined. Results: The best process is to dry to 6 to 70% dry goods, grab water after washing, cut thin slices, dry or low-temperature drying. Conclusion: The processing method has a great influence on the quality of the decoction pieces. Fresh-cut decoction pieces can be used to ensure the quality of the decoction pieces. The fresh-cut decoction pieces are suitable processing methods in the production area and have a good promotion prospect.