CN107389564A - A kind of method for differentiating stir-baked RHIZOMA ATRACTYLDIS MACROCEPHALAE in bran and processing the duration and degree of heating - Google Patents
A kind of method for differentiating stir-baked RHIZOMA ATRACTYLDIS MACROCEPHALAE in bran and processing the duration and degree of heating Download PDFInfo
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- 238000012545 processing Methods 0.000 title claims abstract description 41
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Abstract
本发明提供了一种鉴别麸炒白术炮制火候的方法，它包括如下步骤：a)取待检测样品；b)用测定炮制样品空间色度参数L*、b*值；c)将步骤b)中测得的L*、b*值带入判别式，计算A和B的值，其中A＝0.614×L*+0.705×b*，B＝0.803×L*‑0.724×b*；d)根据判别式值确定不同炮制火候。本发明方法可将炮制颜色标准客观化、精准化，弥补传统火候判别方法的不足，为白术炮制工艺参数的设定提供科学依据。The invention provides a method for discriminating the degree of processing of bran-fried Atractylodes macrocephala, which comprises the following steps: a) taking a sample to be tested; b) measuring the spatial chromaticity parameters L* and b* values of the processed sample; c) converting step b) The measured L* and b* values in the discriminant formula are used to calculate the values of A and B, where A=0.614×L*+0.705×b*, B=0.803×L*‑0.724×b*; d) according to The value of the discriminant determines the duration of different processing. The method of the invention can make the processing color standard objective and precise, make up for the deficiency of the traditional heat discrimination method, and provide a scientific basis for the setting of processing parameters of Atractylodes macrocephala.
Description
技术领域technical field
本发明涉及一种鉴别炮制火候的方法，具体的，涉及一种鉴别麸炒白术炮制火候的方法。The present invention relates to a method for identifying the degree of processing, in particular to a method for identifying the degree of processing of bran-fried Atractylodes macrocephala.
背景技术Background technique
白术为菊科植物白术Atractylodes macrocephala Koidz.的干燥根茎，为“补气健脾第一要药”，临床上用于脾虚食少、腹胀泄泻、痰饮、眩悸、水肿、自汗、胎动不安等症。传统认为白术生品燥湿力强，具有一定的燥性，凡津液亏耗燥渴和阴虚内热者不宜服用，经麸炒后药性缓和，疗效增强，还可借助辅料之功扩张功用，扩大临床应用范围。Atractylodes macrocephala is the dried rhizome of Atractylodes macrocephala Koidz., a plant of the Compositae family. It is the "first essential medicine for invigorating qi and invigorating the spleen". Discomfort embolism. It is traditionally believed that raw Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes has a certain degree of dryness, and those who are depleted of body fluid, thirsty and internal heat due to yin deficiency should not take it. range of clinical applications.
明代陈嘉谟在《本草蒙荃》中指出“制药贵在适中，不及则功效难求，太过则气味反失……”，可见药物炮制火候是决定炮制品质量的重要因素，直接影响中药的临床疗效。2015年版中国药典一部对麸炒白术炮制火候描述为“炒至黄棕色、逸出焦香气”；2015版《四川省中药饮片炮制规范》对其描述为“炒至表面深黄色，有香气溢出”，可见颜色是火候判断的重要指标之一。此外，李雪莲等(白术麸炒过程中颜色与物质基础变化相关性研究[D].成都:成都中医药大学,2015.)发现麸炒白术饮片颜色值与物质基础具有显著相关性。但至今颜色判断仍多以主观描述结合肉眼观察的感官评判，客观性和准确性难以保证。同时，以“黄棕色”、“深黄色”作为火候判断标准，其颜色标准范围过于宽广，不能有效保证白术饮片质量均一稳定。In the Ming Dynasty, Chen Jiamo pointed out in "Materia Medica Mengquan" that "pharmaceuticals are expensive, if they are not enough, the efficacy will be hard to find, and if they are too much, the smell will be lost...". It can be seen that the processing time of drugs is an important factor in determining the quality of processed products, which directly affects the clinical application of traditional Chinese medicine. curative effect. The 2015 edition of the Chinese Pharmacopoeia describes the cooking process of bran-fried Atractylodes macrocephala as "stir-fried until yellow-brown, with a burnt aroma"; the 2015 edition of "Sichuan Province Traditional Chinese Medicine Processing Standards" describes it as "fried until the surface is dark yellow, with aroma overflowing. ", Visible color is one of the important indicators for judging the degree of fire. In addition, Li Xuelian et al. (Study on the correlation between color and material basis changes in the process of Atractylodes macrocephala bran frying [D]. Chengdu: Chengdu University of Traditional Chinese Medicine, 2015.) found that there is a significant correlation between the color value of Atractylodes macrocephala decoction pieces and the material basis. But so far, color judgments are still mostly based on subjective descriptions combined with sensory evaluations of naked eye observation, and it is difficult to guarantee objectivity and accuracy. At the same time, "yellow-brown" and "dark yellow" are used as the fire judgment standard, and the range of color standards is too wide to effectively guarantee the uniform and stable quality of Baizhu decoction pieces.
发明内容Contents of the invention
为解决上述问题，本发明提供了一种判别麸炒白术不同炮制火候的客观量化方法。In order to solve the above-mentioned problems, the present invention provides an objective quantification method for distinguishing different processing degrees of bran-fried Atractylodes macrocephala.
本发明提供了一种鉴别麸炒白术炮制火候的方法，它包括如下步骤：The invention provides a method for distinguishing the degree of cooking of bran-fried Atractylodes macrocephala, which comprises the following steps:
a)取待检测样品；a) Take the sample to be tested;
b)用测定炮制样品空间色度参数L*、b*值；b) Measure the spatial chromaticity parameters L* and b* values of the processed sample;
c)将将步骤b)中测得的L*、b*值带入判别式，计算A和B的值，其中A＝0.614×L*+0.705×b*，B＝0.803×L*-0.724×b*；c) Bring the L* and b* values measured in step b) into the discriminant, and calculate the values of A and B, where A=0.614×L*+0.705×b*, B=0.803×L*-0.724 ×b*;
d)根据标准化典则函数值范围确定不同炮制火候。d) According to the value range of the standardized canon function, determine the different processing degrees.
其中，步骤b中的L*、b*值是将白术炮制饮片颜色数值化:其中L*表示白术饮片颜色的亮度，L*值越大,则说明白术饮片的颜色越亮，b*值表示饮片颜色的黄蓝程度,当b*值越大时说明饮片颜色越黄,当b*值越小则表明颜色越偏蓝。Wherein, the L* and b* values in step b are to numericalize the color of the processed Atractylodes Rhizoma Rhizoma Rhizoma Rhizome: where L* represents the brightness of the color of the Atractylodes Rhizoma Rhizome, the larger the L* value, the brighter the color of the Atractylodes Rhizoma Rhizome, and the b* value represents The yellow-blue degree of the color of the decoction pieces, when the b* value is larger, the color of the decoction pieces is more yellow, and when the b* value is smaller, the color is bluer.
其中，步骤a中，所述样品是在280～330℃温度下麸炒而得。Wherein, in step a, the sample is obtained by frying bran at a temperature of 280-330°C.
其中，步骤b中，空间色度参数L*、b*值用色彩色差计测定。Wherein, in step b, the values of spatial chromaticity parameters L* and b* are measured with a color difference meter.
优选地，步骤d中，确定不同炮制火候的方式如下：Preferably, in step d, the mode of determining different concocting durations is as follows:
A的范围为56.6031～60.4934，B的范围为20.0038～24.7614时，确定炮制程度为炒轻；When the range of A is 56.6031-60.4934, and the range of B is 20.0038-24.7614, it is determined that the degree of processing is fried light;
A的范围为42.8153～59.2535，B的范围为10.0264～18.8925时，确定炮制程度为炒黄；When the range of A is 42.8153-59.2535, and the range of B is 10.0264-18.8925, it is determined that the degree of processing is fried yellow;
A的范围为16.4152～41.2825，B的范围为8.4903～14.8910时，确定炮制程度为炒焦；When the range of A is 16.4152-41.2825, and the range of B is 8.4903-14.8910, it is determined that the degree of processing is fried;
A的范围为11.8896～15.8316，B的范围为10.7985～15.3658时，确定炮制程度为炒炭；When the range of A is 11.8896-15.8316, and the range of B is 10.7985-15.3658, it is determined that the degree of processing is fried charcoal;
6、优选地，所述炮制火候为：炒轻的时间为4min以下；炒黄时间为8-16min；炒焦时间为20-24min；炒炭时间为28min以上。6. Preferably, the cooking time is as follows: the time for light frying is less than 4 minutes; the time for frying yellow is 8-16 minutes; the time for frying charcoal is 20-24 minutes; the time for frying charcoal is more than 28 minutes.
本发明提供了一种鉴别麸炒白术炮制火候的方法，克服了现有技术中主要采用主观描述结合肉眼观察感官评判方法等主观因素导致的饮片炮制不及与太过的缺陷。可将炮制颜色标准客观化、精准化，弥补传统火候判别方法的不足，为白术炮制工艺参数的设定提供科学依据。The invention provides a method for identifying the degree of processing of bran-fried Atractylodes Rhizoma Atractylodes Rhizome, which overcomes the defects of under-processing and over-processing of decoction pieces caused by subjective factors such as subjective description combined with visual observation and sensory evaluation methods in the prior art. It can make the processing color standard objective and precise, make up for the deficiency of the traditional fire discrimination method, and provide a scientific basis for the setting of processing parameters of Atractylodes macrocephala.
根据本发明的上述内容，按照本发明相关领域的普通技术知识和惯用手段，在不脱离本发明上述基本技术思想前提下，还可以做出其它多种形式的修改、替换或变更。According to the above content of the present invention, according to the common technical knowledge and conventional means in the relevant field of the present invention, without departing from the above-mentioned basic technical idea of the present invention, other various forms of modification, replacement or change can also be made.
具体实施方式detailed description
实施例1本发明的检测方法Embodiment 1 Detection method of the present invention
本发明检测方法包含如下步骤：The detection method of the present invention comprises the following steps:
1.取样品：取待检的白术炮制品(炮制品可依据2015版中国药典(0213炮制通则)项下麸炒炮制方法进行炮制。炮制过程中采用二维红外成像仪检测炒药机的锅中温度，温度达到280～330℃时，加入蜜炙麦麸，待冒烟时，迅速加入净白术)。1. Take samples: take the processed Atractylodes macrocephala products to be inspected (the processed products can be processed according to the bran frying processing method under the 2015 edition of the Chinese Pharmacopoeia (0213 Processing General Rules). During the processing process, a two-dimensional infrared imager is used to detect the pot of the frying machine Medium temperature, when the temperature reaches 280-330°C, add honey-roasted wheat bran, and when it smokes, quickly add Jingbaizhu).
2.用色彩色差计测定空间色度参数L*、b*值。2. Measure the spatial chromaticity parameters L* and b* values with a color difference meter.
3.将将步骤2中测得的L*、b*值带入判别式，计算A和B的值，其中A＝0.614×L*+0.705×b*，B＝0.803×L*-0.724×b*；。3. Bring the L* and b* values measured in step 2 into the discriminant formula to calculate the values of A and B, where A=0.614×L*+0.705×b*, B=0.803×L*-0.724× b*;.
结果：result:
确定不同炮制火候的方式如下：The way to determine the temperature of different concocting is as follows:
A的范围为56.6031～60.4934，B的范围为20.0038～24.7614时，确定炮制程度为炒轻；When the range of A is 56.6031-60.4934, and the range of B is 20.0038-24.7614, it is determined that the degree of processing is fried light;
A的范围为42.8153～59.2535，B的范围为10.0264～18.8925时，确定炮制程度为炒黄；When the range of A is 42.8153-59.2535, and the range of B is 10.0264-18.8925, it is determined that the degree of processing is fried yellow;
A的范围为16.4152～41.2825，B的范围为8.4903～14.8910时，确定炮制程度为炒焦；When the range of A is 16.4152-41.2825, and the range of B is 8.4903-14.8910, it is determined that the degree of processing is fried;
A的范围为11.8896～15.8316，B的范围为10.7985～15.3658时，确定炮制程度为炒炭；When the range of A is 11.8896-15.8316, and the range of B is 10.7985-15.3658, it is determined that the degree of processing is fried charcoal;
7、优选地，所述炮制火候为：炒轻的时间为4min以下；炒黄时间为8-16min；炒焦时间为20-24min；炒炭时间为28min以上。7. Preferably, the cooking time is as follows: the time for light frying is less than 4 minutes; the time for frying yellow is 8-16 minutes; the time for frying charcoal is 20-24 minutes; the time for frying charcoal is more than 28 minutes.
实施例2本发明的验证方法Embodiment 2 Verification method of the present invention
1.实验材料1. Experimental materials
1.1仪器1.1 Instrument
CM-5-Spectrophotometer色彩色差计(柯尼卡美能达有限公司)，380Lc型二维红外成像仪(德国DIAS公司)，CY－900型炒药机(南京宏钢盛机械设备厂)，SB－5200DT超声清洗器(500W，50KHz)。CM-5-Spectrophotometer color difference meter (Konica Minolta Co., Ltd.), 380Lc two-dimensional infrared imager (German DIAS company), CY-900 frying machine (Nanjing Honggangsheng Machinery Equipment Factory), SB- 5200DT ultrasonic cleaner (500W, 50KHz).
1.2实验样品1.2 Experimental samples
白术饮片由某饮片公司提供，经成都中医药大学卢先明教授鉴定为菊科植物白术Atractylodes macrocephala Koidz.的干燥根茎，经检验质量符合《中国药典》2015年版白术项下规定。The decoction pieces of Atractylodes macrocephala were provided by a decoction company, and were identified by Professor Lu Xianming of Chengdu University of Traditional Chinese Medicine as the dried rhizome of Atractylodes macrocephala Koidz.
样品采用实施例1的样品制备方法制得，即依据2015版中国药典(0213炮制通则)项下麸炒炮制方法进行炮制。炮制过程中采用二维红外成像仪检测炒药机的锅中温度，温度达到280～330℃时，加入蜜炙麦麸，待冒烟时，迅速加入净白术，取不同炮制时间点样品15个。The sample was prepared by the sample preparation method of Example 1, that is, it was processed according to the bran-stir-frying processing method under the item of the 2015 edition of the Chinese Pharmacopoeia (0213 General Rules for Processing). During the cooking process, a two-dimensional infrared imager was used to detect the temperature in the pot of the frying machine. When the temperature reached 280-330°C, honey-roasted wheat bran was added. When it was smoking, Jingbaizhu was quickly added, and 15 samples were taken at different processing time points. .
2.检测方法2. Detection method
采用实施例1的方法进行检测。Adopt the method of embodiment 1 to detect.
3.检测结果3. Test results
表1不同炮制品的检测结果Table 1 Test results of different processed products
由表1得知，本发明检测不同炮制火候的白术效果良好，准确率达到100％。常规炮制判别方法中以“黄棕色”、“深黄色”作为火候判断标准，采用主观描述结合肉眼观察感官评判方法，客观性和准确性难以保证。同时，由于颜色标准范围过于宽广，不能有效保证白术饮片质量均一稳定。本发明可将颜色标准客观化、精准化，弥补传统火候判别方法的不足，为白术炮制工艺参数的设定提供科学依据。It is known from Table 1 that the present invention has a good effect in detecting Atractylodes macrocephala processed in different degrees, and the accuracy rate reaches 100%. In conventional processing discrimination methods, "yellow-brown" and "dark yellow" are used as fire judgment standards, and subjective description is combined with naked eye observation sensory evaluation method, which is difficult to guarantee objectivity and accuracy. At the same time, due to the wide range of color standards, it cannot effectively guarantee the uniform and stable quality of Baizhu decoction pieces. The invention can make the color standard objectified and precise, make up for the deficiency of the traditional fire discrimination method, and provide a scientific basis for the setting of processing parameters of Atractylodes macrocephala.
综上，本发明提供了一种鉴别麸炒白术炮制火候的方法，克服了现有技术中主要采用主观描述结合肉眼观察感官评判方法等主观因素导致的饮片炮制不及与太过的缺陷。可将炮制颜色标准客观化、精准化，弥补传统火候判别方法的不足，为白术炮制工艺参数的设定提供科学依据。In summary, the present invention provides a method for identifying the degree of processing of Bran-fried Atractylodes Rhizoma Atractylodes Rhizome, which overcomes the defects of under-processing and over-processing of decoction pieces caused by subjective factors such as subjective description combined with visual observation and sensory evaluation methods in the prior art. It can make the processing color standard objective and precise, make up for the deficiency of the traditional fire discrimination method, and provide a scientific basis for the setting of processing parameters of Atractylodes macrocephala.
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| CN111323379A (en) * | 2020-04-23 | 2020-06-23 | 山东省中医药研究院 | A method for judging the processing quality of arborvitae charcoal |
| CN111487202A (en) * | 2019-01-29 | 2020-08-04 | 沈阳药科大学 | Method for controlling processing process of cattail pollen on line |
| CN111795877A (en) * | 2020-07-09 | 2020-10-20 | 重庆市中药研究院 | Digital quality control method for chromaticity of fructus psoraleae |
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| CN104931433A (en) * | 2015-07-01 | 2015-09-23 | 西北农林科技大学 | CIELAB color space based method for determining apple color |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111487202A (en) * | 2019-01-29 | 2020-08-04 | 沈阳药科大学 | Method for controlling processing process of cattail pollen on line |
| CN111323379A (en) * | 2020-04-23 | 2020-06-23 | 山东省中医药研究院 | A method for judging the processing quality of arborvitae charcoal |
| CN111795877A (en) * | 2020-07-09 | 2020-10-20 | 重庆市中药研究院 | Digital quality control method for chromaticity of fructus psoraleae |
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| CN107389564B (en) | 2019-12-31 |
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