【摘要】 目的：优选黄芩的产地加工方法，研究不同加工方法的“杀酶保苷”作用及对黄芩片质量的影响。方法：采用不同加工方法加工黄芩片，考察各黄芩片外观性状、色度、水分、酶灭活情况及黄芩苷的含量，综合评价各产地加工方法对黄芩片质量的影响及“杀酶保苷”效果。结果：先烘（100℃）后切、先蒸后切的饮片外观性状较好，黄芩苷含量较高，且能达到“杀酶保苷”的目的；先切后烘的饮片外观性状较差，饮片挂火色，黄芩苷含量较低，且无法保证“杀酶保苷”的效果。结论：黄芩产地加工方法以先烘（100℃）后切、先蒸后切为宜。更多还原

【Abstract】 Objective: To optimize the processing methods of Scutellariae Radix pieces, to study the influence of different processing methods on the effect of ’glycoside protection by inactivating enzyme’ and the quanlity of Scutellariae Radix pieces. Methods: The appearance characteristics, chroma, moisture, enzyme inactivation and baicalin content of each Scutellariae Radix pieces were investigated by processing of Scutellariae Radix pieces with different processing methods. The effects of different habitat processing methods on the quality of Scutellariae Radix pieces and the ’glycoside protection by inactivating enzyme’ effect were evaluated synthetically. Results: The characteristics of appearance baking(100 ℃) before cutting and steaming before cutting were better, the baicalin content was higher, and the purpose of ’glycoside protection by inactivating enzyme’ could be achieved. Scutellariae Radix pieces of cuting after baking had poor appearance characteristics, the decoction pieces had a fire color, the baicalin content was low, and ’glycoside protection by inactivating enzyme’ couldn’t be guaranteed. Conclusion: The processing technology adopted in the production area is baking(100 ℃) before cutting and steaming before cutting.更多还原