【摘要】 研究和评估了 3种加工新鲜天麻的方法 .方法 :新鲜天麻分别经水蒸汽法、1 2 5℃加热烘烤法和 6 0℃加热烘烤法后制成干天麻 ,用RP_HPLC法测定 .结论 :按 3种方法制备所得干天麻中的天麻素含量分别为0 .1 31 6 % ,0 .1 31 3%和 0 .0 2 70 % .实验结果分析表明 :水蒸汽法最适合中药材天麻的加工 ,有良好的外观 ;1 2 5℃加热烘烤法特别适合制药工业对天麻粉末的需要 ;6 0℃加热法是不可取的方法 .另外 ,及时加工是保持天麻素含量在天麻中稳定的一项关键措施更多还原

【Abstract】 Three processing methods of fresh Tian Ma (Rhizoma Gastrodiae) from traditional Chinese medicinal plant Gastrodia elata Blume were investigated and evaluated. Methods:To Mensurate and analyze the contents of gastrodin in Tian Ma samples processed by three methods of steaming on boiling water , roasting and heating at 125 ℃ and 60 ℃, RP-HPLC was used. Conclusion:The contents of gastrodin in processed Tian Ma were 0.1316%, 0.1313% and 0.0270%, determined by RP-HPLC, respectively. Experimental results: The processing method of steaming on boiling water was mostly suitable for merchandised Tian Ma, which owned a good appearance, roasting at 125 ℃ specially for a large scale of pharmaceutical usage of Tian Ma powder, the processing method of heating at 60 ℃ was not a good option for processing fresh Tian Ma. Additionally, instantly processing in any processing method was an important requirement of keeping the content of gastrodin in Tian Ma stabilizing.更多还原