炒草果仁饮片的炮制工艺优化及质量标准研究OA

This study to optimize the processing technology for stir-fried Amomum tsaoko kernel and to establish quality standards for the sliced medicinal pieces.This study taking the extract,volatile oil content,catechin and epicatechin as the evaluation indexes,the orthogonal test design was used to investigate the effects of stir-frying temperature,stir-frying time and stir-frying frequency on the processing technol-ogy of stir-fried Amomum tsaoko kernels,and the optimum processing parameters of stir-fried Amomum tsaoko kernels were determined.According to the best process,10 batches of Amomum tsaoko kernels decoction pieces were processed,and a draft quality standard for stir-fried Amomum tsaoko kernel was established.The optimal processing technique for stir-fried Amomum tsaoko kernel is to fry them at 80 ℃for 15 minutes with a turning frequency of 20 revolutions per minute.This method has been validated through pilot-scale production,proving the stability and feasibility of the processing technique.Quality standards have been established for 14 batches of stir-fried Amomum tsaoko kernel,stipulating that the moisture content should not exceed 10％,the total ash content should not exceed 6％,the volatile oil content should be no less than 0.8％,and the combined content of catechin and epicatechin should be no less than 0.12％.The orthogonal experiment method was employed to optimize the processing technique for fried Amomum tsaoko seeds,resulting in a stable,reliable,and easily operable pro-cedure.Additionally,the established quality standards for fried Amomum tsaoko seed slices provide a reference for the revision of the new edition of the Jilin Province Traditional Chinese Medicine Decoction Pieces Processing Specifications.