【摘要】 目的：研究白及的趁鲜加工工艺，客观评价趁鲜加工与传统加工对白及饮片质量的影响。方法：本研究以新鲜白及块茎为研究对象，对白及的蒸、煮加工方式，鲜切饮片加工方式和鲜切适宜程度进行比较，比较白及饮片外观性状、切制难易程度、白及多糖、天麻素、1,4-二[4-（葡萄糖氧）苄基]-2-异丁基苹果酸酯、山药素Ⅲ和3’-O-甲基山药素Ⅲ的含量，筛选最佳加工工艺。结果：研究结果表明，不同加工方式的白及饮片的外观性状和主要活性成分的含量具有差异，以“蒸制20 min或煮制15 min，置60℃下干燥36 h，取出切片，切片后60℃烘干”的方法最佳，其外观性状良好，内在成分损失少，并且能提高生产效率。结论：综上，在生产上建议采用“蒸制或煮制后，60℃烘干至含水率为40%左右切片，60℃烘干至完全干燥”作为白及产地趁鲜加工方法，本研究结果对白及产地趁鲜加工工艺的建立具有重要参考价值，为白及饮片和中成药的生产提供更加有效的加工方法。更多还原

【Abstract】 Objective:In order to establish the fresh processing of Baiji,and evaluate the quality of pieces with fresh processing and traditional processing.Methods:The fresh Baiji,was used as the research object to compare the steaming and boiling processing methods,the processing methods of freshly cut decoction pieces,and the right time for fresh cutting.The best processing technology was selected based on the appearance properties,the difficulty of cutting,the contents of Baiji polysaccharides,gastrodin,militarine,batatasin III and 3’-O-methylbatatasin III.Results:The results showed that the appearance properties and the content of main active ingredients of Baiji decoction pieces with different processing methods were different.The best method was“steaming for 20 min or boiling for 15 min,hot air drying at 60 ℃ for 36 h,cutting,hot air drying at 60 ℃ to constant weight ”.The decoction pieces prepared by this method had good appearance,less internal component loss,and can improve production efficiency.Conclusion:In summary,it is recommended to use“after steaming or boiling,the slices are dried by hot air until the moisture content is about 40%, and then dried by hot air until completely dry”as a fresh processing method for Baiji.The results of this study have important reference value for the establishment of fresh processing methods of Baiji,and provide more effective processing methods for the production of prepared drug in pieces and patent medicine.更多还原