不同加工方式对石斛品质的影响研究进展

Research Progress on the Effects of Different Processing Methods on the Quality of Dendrobium Products

摘要:

石斛是我国名贵的传统中药，始载于《神农本草经》，至今已有2 000多年的历史，其因益胃生津、滋阴清热的药理作用备受青睐。目前，石斛不仅用于医药行业，还广泛用于保健品和化妆品中。然而，由于石斛鲜品容易腐坏，如未及时进行加工处理，极易造成主要活性成分损失，选用合理的干燥及炮制方法能够有效的保障石斛品质。近年来，国内外许多学者对石斛加工技术进行了研究，石斛的加工方法主要包括干燥和炮制，干燥方式主要为自然晾干、热风干燥、真空干燥、真空冷冻干燥、微波干燥等，炮制方法主要包括清炒、酒炙、盐炙等，这些方式对石斛的化学成分均有影响。为此，该研究梳理了不同的加工方式对石斛中所含的多糖、黄酮、酚类、生物碱、氨基酸等成分、色泽及抗氧化活性的影响，以期为石斛品质提升及产品开发利用起到一定的借鉴作用。

Abstract:

Dendrobium is a precious traditional Chinese medicine in China, which was first recorded in “Shennong's Classic of Materia Medica” and has a history of more than 2 000 years. It is highly favored for its pharmacological effects such as tonifying stomach and promoting fluid, and nourishing Yin and clearing heat. At present, Dendrobium is not only used in the pharmaceutical industry, but also widely applied in health care products and cosmetics. However, due to the perishability of fresh Dendrobium products, if not processed in time, it is easy to cause the loss of the main active ingredients, and the selection of reasonable drying and processing methods can effectively ensure the quality of Dendrobium. In recent years, many domestic and international scholars have studied the processing technologies for Dendrobium, and the processing methods mainly include drying and processing. The drying methods for Dendrobium are mainly natural drying, hot air drying, vacuum drying, vacuum freeze drying, and microwave drying, and the processing methods mainly include stir-frying, wine baking and salt broiling, etc. These methods affect the chemical composition of Dendrobium. Therefore, the effects of different processing methods on the polysaccharides, flavonoids, phenols, alkaloids, amino acids, other components, color and antioxidant activity of Dendrobium are sorted out in this paper, in order to play a certain reference role in the quality improvement and product development and utilization of Dendrobium.