中药材加工之干燥技术.ppt

单击此处编辑母版标题样式,,单击此处编辑母版文本样式,,第二级,,第三级,,第四级,,第五级,,,,,*,中药材加工之干燥技术,,提 纲,一、加工的目的及原理,,二、常见干燥技术,,三、举例：山茱萸、地黄、山茱萸、连翘,,四、建议与展望,,一、加工干燥的目的及原理,干燥的含义：,,干燥 是指利用天然或人工热能除去药材中过多水分的加工方法干燥的目的：,,（,1,）使药材中水分控制在一定的范围（安全水分）之内中药的安全水分是指在一定条件下，能使其安全储存，质量不发生其他变异的临界含水量具体药材的安全水分各有不同，一般地，药材的安全水分为,10,％～,15,％2,）通过干燥过程，使药材符合商品规格例如： 调节温度（文火、武火）、,“,发汗,”,、熏硫等通过干燥，药材内发生复杂的化学变化，药材的颜色、质地、气味等产生改变干燥的原理,,1,、干燥是通过汽化蒸去药材中水分的过程，即将水分从药材内部借扩散作用达到药材表面，并从表面受热而汽化蒸发除去2,、干燥过程中，受热能的作用，发生化学成分的分解、聚合；原有的成分变化或消失了，新的成分产生了，表现为药材的颜色、质地、气味等的改变如：附子、玄参、怀山药,二、常见的干燥方法与技术,（一）常见干燥方法,,1.,晒干法 又称日晒法。

是利用太阳直接晒干药材的方法，是一种最常用的既经济又简便的干燥方法多数药材可用此法干燥选择晴朗的天气，将药材摊开在席子上或干净的水泥地上晒干即可，晒时应注意翻动，夜间将药材收回盖好，以防雨、防露、防被风吹走及返潮，直至晒干2.,阴干法 也称摊晾法是把药材置于室内或阴凉通风处，避免阳光直射，借空气的流动使之干燥的方法适用于含挥发性成分的花类、叶类、全草类药材，或者日晒易变色、变质的药材，如荆芥、薄荷、紫苏、玫瑰花、红花、细辛等，又如枣仁、知母、柏子仁、苦杏仁、火麻仁等若曝晒，则易走油3.,烘干法 烘干是利用人工加热使药材干燥的方法此法适合大多数药材的应用，具有效率高、省劳力、省费用、不受天气限制的优点，特别适用于阴湿多雨的季节一般药材温度控制在,50℃,～,60℃,；芳香性药材控制在,30℃,～,40℃,；含维生素,C,的多汁果实类如山楂、木瓜等可用,70℃,～,90℃,的温度迅速干燥二）常见的干燥技术,目前常见的技术是将药材置于烘箱、烘房、火炕等中（上）加热干燥热源有：木柴、煤炭、燃气、蒸汽、电、红外线、微波、低温冷冻等三）存在的问题,1,、药材品种繁多，一药一法；,,2,、农户手工作坊式加工为主；,,3,、药材质量评价指标不明确，为加工方法研究带来困难。

三、举例,（一）山茱萸产地加工方法研究,,,鲜果,---,软化,---,去核,---,果肉干燥,,1,、评价指标,,马钱苷的含量测定：,HPLC,法,,熊果酸的含量测定：,HPLC,法,,多糖的含量测定：,硫酸,-,蒽酮分光光度法,,鞣质的含量测定：,紫外,—,可见分光光度法,,水溶性浸出物的测定,:,中国药典,(2005,版,),法,,醇溶性浸出物的测定,:,中国药典,(2005,版,),法,,总有机酸含量测定,:,滴定法,,,,,山茱萸加工工艺及技术的研究方案,软化工艺,,去核工艺,,干燥工艺,,,,水煮法,水蒸法,水烫法,手工去核,机械去核,自然晒干,烘箱烘干,红外干燥,微波干燥,,对企业的烘箱蒸汽干燥条件进行摸索,,结果分析,,,加工后药材外观,药材的相对产率,,评价方法,药材中主要成分的含量,,(1),软化工艺的结果测定,软化工艺的结果分析,采用主成分分析的方法对结果进行处理,,1,、,数据标准化：原始数据标准化即对同一变量减去均值再除去标准差，进而来消除原始数据之间量纲不同的影响，使标准化的数据具有可比性并遵循正态分布规律2,、确定主成分个数及相关系数 ：计算相关系数的特征值和方差贡献率， 确定主成分的个数。

3,、主成分的方程表达式：,,,F,软化方法,=0.107028* Z,熊果酸,+ 0.368884* Z,马钱苷,+ 0.381635*Z,鞣质,+ 0.259757*Z,多糖,+ 0.342453*Z,总有机酸,－,0.08057*Z,水浸,+ 0.38684*Z,醇浸,,4,、计算综合得分并排序,,在山茱萸的软化方法中，比较了水煮法、水蒸法、火烘法 发现：水煮法,>,水蒸法,>,火烘法 最优的方法：称取一定量的山茱萸鲜果，在沸水中煮沸,5min,，捞出，立即放入冷水中，捞出，沥水，脱核综合排序得分,(2),脱核工艺的结果测定,,去核工艺的结果分析,,综合评价，手工去核与机械去核加工的药材均符合药典规定手工去核的山茱萸药材果肉多附于果皮内，行状较完整，淡红色，表面平坦，质地柔软，手触粘手，可闻到微微酸味； 机械去核后的药材大多数果肉附于果皮内，少数果肉外露，大部分较完整，少数破裂，淡红色，表面平坦或皱折，质地柔软，手触粘手，可闻到微微酸味3),不同干燥方法的测定结果,干燥方法的比较,不同干燥方法的结果分析,采用主成分分析法对结果分析排序：,,F,加工方法,=Z,马钱苷,*,0.0623+Z,熊果酸,*,0.248+ Z,多糖,*,0.129+Z,鞣质,*,0.375-Z,水,*,0.063+,,Z,醇浸,*,0.404+Z,总有机酸,*,0.374,综合得分排序,不同干燥方法的结果分析,,由以上得分，可以看出干燥方法：微波干燥,>,晒干干燥,>,烘干干燥,>,红外干燥；其中最好的为微波干燥机中,45℃,时，干燥,8,分钟，手抓不粘，取出放冷。

但在山茱萸的产地加工中，由于微波干燥成本较高，加工能力难于满足生产需要等原因，短期内难于推广目前，各产区大多为烘干干燥和晒干烘干干燥工艺参数：于烘箱,80℃,放入，保持,6,小时，每隔,1,小时搅拌一次；,6,小时后于,60℃,烘干，每隔,2,小时搅拌一次，直至手抓不粘，用手翻动有沙沙声，取出，放冷4),山茱萸工厂化蒸汽干燥工艺研究,,山茱萸工厂化加工工艺研究因素水平表,,,水平,,因 素,,,,,烫煮时间,摊晾时间,干燥温度,翻炕间隔,,（,A,）,（,B,）,（,C,）,（,D,）,1,1min,0h,80℃,（,5h,）：,55-60℃,80min,2,2min,24h,80℃,（,5h,）：,65-70℃,120min,3,4min,72h,80℃,（,5h,）：,75-80℃,160min,不同条件蒸汽干燥的测定结果,不同条件蒸汽干燥的结果分析,采用主成分分析法对结果分析排序：,,F,加工方法,=Z,马钱苷,*,0.061+Z,熊果酸,*,0.139+Z,多糖,*,0.191-Z,鞣质,*,0.057+Z,水浸,*,0.122+Z,醇浸,*,0.191+Z,总有机酸,*,0.091,,,,综合得分排序,烘箱蒸汽干燥不同条件的结果分析,,由上表可见，最佳加工方案为在,80℃,烘箱干燥,4,小时，每隔,160min,翻炕一次，然后在,65-70℃,烘箱干燥至干。

加工后的山茱萸药材片状或者囊状，红色至深红色，偶有翻炕不均匀造成极少数药材变黑，表面平坦，具光泽，不粘手，气微，味酸、涩水分含量一般在,13%,左右，马钱苷含量大于,0.6%,，水溶性浸出物大于,50%,结 论,,山茱萸产地加工（手工）标准操作规程,(SOP),,,山茱萸产地加工（工厂）标准操作规程,(SOP),,2,、地黄产地加工方法的研究,地黄来源于为玄参科植物地黄,Rehmannia glutinosa,Libosch.,的新鲜或干燥块根,,鲜地黄,,生地黄,,熟地黄,,1,、,砌焙炕,,加热方式对采用煤球加热,,2,、,装焙分档,,大小分档，分别将鲜地黄均匀摊放到焙炕上，一般摊放的厚度以,30,厘米左右为宜3,、,翻焙,,初焙过程中可一天翻焙一次,，,以后每天翻焙,2,～,3,次,,4,、,二焙,,勤翻动，防焦枯，焙至表里柔软一致内无硬心为度,，,一般需要一天左右的时间传统方法,—,烘焙法,加工方法,,产地加工,情况,实验室加工情况,烘焙法,现代热风干燥法,晒干法,电热鼓风干燥法,远红外干燥法,微波干燥法,冷冻干燥法,减压干燥法,,,生地黄产地加工工艺的研究,加工方法,符合生地特征的加工方法,符合快速干燥,鲜,地片特征的加工方法,质量评价分析,多种化学成分的测定,评价指标,化学成分,测定方法和依据,梓醇的含量,2010,版,《,药典,》,高效液相法,毛蕊花糖苷含量的含量,2010,版,《,药典,》,高效液相法,总多糖的含量,紫外,—,可见分光光度法,寡糖和单糖的测定,2010,版,《,药典,》,高效液相法,浸出物的含量,2010,版,《,药典,》,浸出物的含量测定法,水分,2010,版,《,药典,》,水分的测定法,氨基酸含量,氨基酸自动测定仪,SO,2,残留量,2010,版,《,药典,》,SO,2,的含量测定法,药材产量,重量法,现代热风干燥法,,,分档后放入循环水清洗机中清洗，冲洗干净后凉去水，放入竹筐中用推车推进循环干燥箱中，加热方式主要是蒸汽热风，设定温度加热到发软内无硬心的状态，即可推出烘房，放进闷放区，碓闷至地黄内部汁液渗出体外而,“,大汗淋漓,”,时，再装入推车推进烘房设定温度至地黄表面顶手，内无硬心，即可出烘房,。

电热鼓风干燥法,因素名称,初焙温度（℃）,初焙时间（,h,）,翻炕次数,,（,h/,次）,二焙温度（℃）,水平,1,60,20,6,50,水平,2,70,28,7,60,水平,3,80,36,8,70,,用电热恒温鼓风干燥箱,在,实验室模拟产地加工,远红外干燥法,因素名称,初焙温度（℃）,初焙时间（,h,）,翻炕次数,,（,h/,次）,二焙温度（℃）,水平,1,60,20,6,50,水平,2,70,28,7,60,水平,3,80,36,8,70,远红外循环干燥箱,在实验室,模拟产地加工,微波干燥法,因素名称,温度（℃）,压力（,MPa,）,功率（,W,）,时间（,h,）,水平,1,50,-0.09,480,17,水平,2,60,-0.09,570,6.5,水平,3,70,-0.09,800,0.5,水平,4,70,-0.09,800,0.25,,在本实验室加工，用微波减压干燥箱分别在,—0.09 MPa,的压力,下,加工,4,批地黄如下表，且水平,4,是地黄切片干燥,冷冻干燥法,,取地黄的新鲜药材洗净泥沙，晾干表面水分，切成条状、片状,(1cm,厚,),和细粉状置冰箱中预冷至冻结，放入冷冻干燥机中，开机在压力,7.7,×,10,2,mbar,至干燥，加工后的条状、片状和粉状成品表面颜色黄色。

减压干燥法,,取地黄的新鲜药材洗净泥沙，晾干表面水分，切成细粉状置真空干燥箱中（,-0.09Mpa,）至干燥，加工后的粉状品表面棕褐色梓醇,和,毛蕊花糖苷样品含量测定,编号,梓醇,,含量,毛,,蕊,,花,,糖,,苷,总,,多,,糖,,含,,量,编,,号,梓醇,,含量,毛,,蕊,,花,,糖,,苷,总,,多,,糖,,含,,量,1,1.61,0.024,10.38,24,0.50,0.030,15.93,2,1.69,0.022,12.67,25,3.26,0.034,10.06,3,0.59,0.020,23.02,26a,2.15,0.029,8.30,4,0.57,0.023,15.55,26b,0.91,0.040,16.34,5,1.75,0.028,12.53,27a,0.55,0.030,6.99,6,1.20,0.026,12.45,27b,3.40,0.038,8.76,7,1.66,0.029,12.59,28a,2.42,0.023,16.16,8,1.71,0.027,12.66,28b,0.82,0.032,25.62,9,1.51,0.028,12.52,29a,2.27,0.050,8.56,10,1.78,0.034,21.11,29b,0.75,0.034,10.05,11,1.45,0.027,12.72,30,0.76,0.021,21.54,12,1.90,0.026,10.39,31,0.91,0.033,7.18,13,1.63,0.027,18.51,32,1.29,0.032,9.43,14,1.51,0.027,17.20,33,0.81,0.028,4.02,15,1.36,0.024,10.41,34,1.28,0.034,5.45,16,1.42,0.030,16.40,35,0.82,0.033,9.95,17,1.54,0.029,10.56,36,1.42,0.049,4.28,18,1.59,0.026,10.76,37,1.02,0.023,4.32,19,1.55,0.026,16.61,38,1.00,0.022,4.37,20,1.77,0.043,14.23,39,1.07,0.021,3.22,21,0.88,0.020,17.22,40,1.63,0.027,12.53,22,0.47,0.033,21.87,41,1.68,0.029,19.88,23,0.72,0.023,7.21,,,,,总氨基酸及游离氨基酸质量分数,(,部分,),(,,.,该结果仅供参考,),,氨基酸,样品编号,,,,,,,,,,31,32,33,34,35,36,37,38,,,39,天冬氨酸,0.25,0.27,0.24,0.26,0.25,0.27,0.33,0.38,0.04,苏氨酸,0.09,0.10,0.10,0.10,0.09,0.10,0.13,0.12,0.13,丝氨酸,0.10,0.12,0.11,0.11,0.10,0.12,0.15,0.14,0.15,谷氨酸,1.12,1.13,1.13,1.18,1.10,1.03,1.04,1.34,1.42,甘氨酸,0.10,0.11,0.11,0.11,0.10,0.12,0.14,0.14,0.16,丙氨酸,0.12,0.13,0.15,0.13,0.12,0.14,0.16,0.14,0.17,胱氨酸,*0.09,*0.04,*0.04,*0.02,*0.04,*0.09,*0.05,*0.07,*0.08,缬氨酸,0.15,0.16,0.16,0.11,0.15,0.17,0.15,0.15,0.16,蛋氨酸,0.03,0.03,0.03,0.03,0.03,0.04,0.04,0.04,0.04,异亮氨酸,0.10,0.12,0.11,0.11,0.10,0.12,0.14,0.14,0.15,亮氨酸,0.18,0.20,0.20,0.20,0.18,0.21,0.24,0.24,0.24,酪氨酸,0.07,0.08,0.08,0.08,0.07,0.08,0.09,0.010,0.10,苯丙氨酸,0.20,0.22,0.20,0.23,0.22,0.23,0.26,0.24,0.24,赖氨酸,0.16,0.18,0.17,0.18,0.16,0.18,0.22,0.25,0.26,组氨酸,0.08,0.09,0.09,0.09,0.08,0.09,0.10,0.11,0.12,精氨酸,0.54,0.62,0.65,0.65,0.54,0.59,0.53,0.66,0.74,脯氨酸,0.06,0.08,0.05,0.06,0.06,0.08,0.11,0.09,0.10,总和,3.44,3.68,3.62,3.65,3.39,3.66,3.88,4.35,4.66,样品中寡糖和单糖含量测定结果,样品编号,果糖,葡萄糖,半乳糖,蔗糖,棉籽糖,水苏糖,总单糖,1,1.96,0.98,2.30,12.24,14.83,17.44,4.37,2,1.99,0.54,1.13,6.93,7.31,61.34,2.58,3,1.65,0.64,1.05,6.06,7.18,57.67,1.95,4,1.88,0.46,1.97,8.74,9.04,53.23,3.57,5,1.55,0.40,1.84,7.92,8.69,55.57,2.83,6,1.75,0.73,0.97,7.76,7.32,47.37,3.91,7,1.68,0.52,3.17,10.81,10.32,43.09,4.86,8,1.58,0.45,1.60,9.67,9.30,45.79,3.67,9,1.82,0.61,2.45,9.16,9.05,48.25,4.34,10,1.16,0.23,1.02,6.59,7.28,40.23,3.18,11,1.64,0.51,3.22,4.70,8.93,48.46,4.25,12,1.56,0.54,2.31,7.95,8.36,45.86,4.23,13,1.50,0.61,2.78,9.11,9.02,47.56,2.24,14,1.43,0.56,4.69,11.10,13.12,11.46,4.90,15,1.35,0.54,4.13,10.15,9.44,48.97,4.12,16,1.51,0.90,2.42,10.04,9.79,47.87,3.90,17,1.54,0.88,3.38,8.11,19.06,16.27,3.75,18,1.28,0.50,2.77,9.40,11.25,10.22,3.76,19,3.50,0.90,2.57,10.74,8.63,46.76,4.10,20,1.67,0.81,1.55,10.11,6.38,34.69,2.68,21,2.35,3.14,0.94,5.75,6.81,50.83,3.54,22,3.96,0.26,1.64,11.27,5.88,33.28,3.90,23,2.16,0.74,1.18,5.27,7.53,45.99,3.56,24,2.90,1.29,1.11,4.48,6.12,52.65,4.04,25,3.83,1.43,1.08,12.36,6.77,34.85,3.56,26a,3.34,1.27,1.37,10.32,7.01,34.39,4.59,26b,1.32,0.42,0.39,7.20,4.12,47.84,0.87,27a,3.92,1.27,1.79,10.61,7.31,37.50,5.22,27b,1.12,1.05,0.31,11.38,2.66,47.54,2.09,28a,2.56,1.03,1.18,10.02,6.56,42.02,3.16,28b,1.49,0.27,0.29,5.91,3.12,47.50,1.28,29a,3.18,1.88,1.39,10.61,6.98,32.22,4.29,29b,0.95,0.38,0.24,6.68,2.68,47.77,1.02,30,3.82,1.77,1.16,8.02,5.66,49.09,3.68,31,0.86,1.62,0.79,7.67,3.91,52.08,0.88,32,1.53,2.95,0.81,6.75,3.92,52.23,1.69,33,2.06,1.46,1.11,5.44,4.67,51.96,1.98,34,1.14,2.11,0.30,6.20,2.91,52.04,1.67,35,0.98,2.49,0.70,6.49,4.00,51.73,1.36,36,0.85,3.05,0.99,6.63,3.48,51.75,1.67,37,0.85,2.12,2.26,11.47,3.40,51.22,2.66,38,0.70,1.50,1.38,9.73,3.11,51.74,1.90,39,3.82,1.92,1.34,9.13,3.31,52.15,2.08,40,1.78,0.59,2.31,9.18,8.98,49.13,4.27,41,1.20,0.33,2.02,7.48,8.09,42.47,3.76,浸出物、水分及折干率含量测定,编号,水,,浸,,出,,物,水,,分,折,,干,,率,,,醇,,浸,,出,,物,编,,号,水,,浸,,出,,物,水,,分,折,,干,,率,,,醇,,浸,,出,,物,1,81.29,8.79,23.3,3.03,24,76.20,8.44,19.8,4.66,2,80.67,8.62,23.9,4.21,25,74.14,9.06,19.6,6.66,3,81.09,8.83,22.6,3.01,26a,76.33,9.02,21.1,5.35,4,81.69,9.27,23.6,3.58,26b,77.73,8.32,20.4,4.15,5,79.35,9.79,23.4,3.72,27a,76.14,9.19,19.6,5.08,6,81.25,8.26,22.5,3.51,27b,82.52,5.42,19.8,7.15,7,80.01,8.91,24.4,3.79,28a,80.83,7.67,19.7,5.91,8,77.72,9.70,26.4,4.16,28b,74.45,6.76,21.3,4.18,9,79.88,9.15,24.2,3.48,29a,76.21,8.35,19.8,5.90,10,78.70,10.3,23.6,3.41,29b,82.47,6.83,18.3,4.50,11,78.80,9.84,25.3,3.41,30,80.86,4.13,21.4,11.4,12,79.19,9.33,22.5,3.60,31,86.50,4.07,21.2,10.7,13,78.63,9.66,23.4,3.29,32,82.29,5.76,25.1,6.91,14,78.75,9.65,27.0,3.80,33,81.97,3.35,22.1,8.26,15,81.78,9.30,20.0,3.72,34,80.55,7.83,23.8,7.81,16,78.58,9.63,24.2,4.00,35,83.75,4.31,20.6,8.10,17,78.16,9.80,27.3,4.51,36,81.27,5.02,17.6,8.10,18,78.68,9.65,25.6,3.89,37,83.65,4.97,20.3,17.2,19,78.44,8.58,22.6,4.37,38,84.44,4.89,21.2,11.8,20,78.15,7.82,21.7,3.16,39,86.03,5.21,18.8,13.6,21,79.14,8.01,19.7,3.16,40,80.01,9.11,23.9,3.48,22,77.60,6.75,20.1,5.47,41,78.68,10.1,23.5,3.42,23,78.89,8.26,20.3,4.21,,,,,,,利用主成分分析法选择主成分的数目，常用主成分选取的方法有：①根据累积贡献率的大小确定，一般要求大于,70%,。

②根据特征值的大小确定，若一个主成分的特征值,≥,1,，便可考虑保留这个主成分③既考虑累积贡献率，又考虑特征值的大小，因为一般情况下主成分数目按累积贡献率确定往往较多，而按特征值,≥,1,确定又往往较少实验结果与分析,(1),1,、,电热恒温鼓风干燥箱模拟产地加工,9,个实验水平的主成分分析结果，选择梓醇、毛蕊花糖苷及总多糖含量作为正交设计分析的结果变量采取主观加权评分法综合评估正交设计的最优条件,：,初焙温度为,60,℃，初焙时间,28h,，二焙温度,70,℃,2,、远红外循环干燥箱模拟产地加工,9,个实验水平的主成分分析结果,:,选择梓醇、毛蕊花糖苷及总多糖含量作为正交设计分析结果的变量采取主观加权评分法综合评估正交设计的最优条件：,初焙温度为,80,℃，初焙时间,36h,，二焙温度,70,℃,利用主成,分,分析法比较不同的加工方法，将上述两种恒温鼓风干燥箱正交设计与远红外干燥正交设计产生的最优结果,分别加工两批，,取平均值，农户加工、现,代,热风干燥、电热恒温鼓风切片干燥、微波干燥、冷冻干燥、远红外切片干燥、微波切片干燥及减压干燥共,10,种不同的加工方法,加工的样品，对所有样品的化学成分结果取平均值，,利用,spss,主成分分析,。

实验结果与分析,(2),指标成分,烘箱正交,红外正交,现在热风,农户加工,烘箱切片,微波干燥,冷冻干燥,红外切片,微波切片,减压干燥,梓醇,1.63,2.18,1.77,1.85,1.47,1.13,1.03,0.91,1.12,0.76,毛蕊花糖苷,0.027,0.029,0.043,0.033,0.036,0.031,0.022,0.033,0.041,0.021,总多糖含量,12.53,19.88,14.23,10,15.19,6.3,3.97,7.18,7.12,21.54,水浸出物,80.01,78.68,78.15,77.38,79.29,81.6,84.71,86.5,82.51,80.86,水分,9.11,10.1,7.82,8.56,6.83,5.65,5.02,4.07,4.67,4.13,折干率,23.9,23.5,21.7,20.1,20,23.7,20.1,21.2,19.1,21.4,醇浸出物,3.48,3.42,3.16,5.56,5,7.66,14.2,10.7,8.1,11.4,果糖,1.78,1.2,2.51,3.25,1.22,1.58,1.79,0.86,0.92,3.82,葡萄糖,0.59,0.33,1.62,1.36,0.53,2.17,1.85,1.62,2.77,1.77,半乳糖,2.31,2.02,1.69,1.43,0.31,0.74,1.66,0.79,0.85,1.16,蔗糖,9.18,7.48,8.87,10.39,7.79,6.13,10.11,7.67,6.56,8.02,棉籽糖,8.98,8.09,7.27,6.97,3.15,3.83,3.27,3.91,3.74,5.66,水苏糖,49.13,42.47,44.09,36.53,47.66,52.08,51.7,52.08,51.74,49.09,成份,初始特征值,,,提取平方和载入,,,,,,,,,,,合计,方差的,%,累积,%,合计,方差的,%,累积,%,1,6.233,47.947,47.947,6.233,47.947,47.947,2,2.192,16.860,64.807,2.192,16.860,64.807,3,1.768,13.598,78.405,1.768,13.598,78.405,4,1.277,9.819,88.224,1.277,9.819,88.224,5,.787,6.057,94.282,,,,6,.359,2.762,97.044,,,,7,.192,1.475,98.519,,,,8,.146,1.124,99.643,,,,9,.046,.357,100.000,,,,10,1.716E-16,1.320E-15,100.000,,,,11,-9.848E-18,-7.576E-17,100.000,,,,12,-9.232E-17,-7.101E-16,100.000,,,,13,-2.682E-16,-2.063E-15,100.000,,,,解释的总方差,成,分,得分系数矩阵,,成份,,,,,1,2,3,4,Zscore(,梓醇,),.237,-.033,.112,-.150,Zscore(,毛蕊花糖苷,),.308,-.243,-.135,-.148,Zscore(,总多糖含量,),-.037,.075,-.280,.501,Zscore(,水浸出物,),-.171,.091,.073,-.252,Zscore(,水分,),.142,.132,.058,-.119,Zscore(,折干率,),-.106,.406,-.169,-.043,Zscore(,醇浸出物,),-.226,-.048,.163,.038,Zscore(,果糖,),-.083,-.151,.141,.464,Zscore(,葡萄糖,),-.023,-.203,.040,-.009,Zscore(,半乳糖,),-.065,.247,.280,-.180,Zscore(,蔗糖,),-.008,-.088,.507,-.099,Zscore(,棉籽糖,),.021,.185,.074,.027,Zscore(,水苏糖,),-.169,.155,-.138,-.143,十种加工方法得分排序,加工方法,综合得分,排序,烘箱正交,2.03051,3,红外正交,2.282101,2,现在热风,1.320449,4,农户加工,2.429849,1,烘箱切片,-0.69231,6,微波干燥,-1.8454,8,冷冻干燥,-0.963,7,红外切片,-2.47064,9,微波切片,-2.77604,10,减压干燥,0.684476,5,符合生地特征得分排序,加工方法,综合得分,排序,烘箱正交,2.03051,3,红外正交,2.282101,2,现在热风,1.320449,4,农户加工,2.429849,1,微波干燥,-1.8454,5,符合快速干燥,鲜,地片特征得分排序,加工方法,综合得分,排序,烘箱正交,2.03051,3,红外正交,2.282101,2,现代热风,1.320449,4,农户加工,2.429849,1,微波干燥,-1.8454,5,1,、,传统加工方法以煤为燃料，农户自制烘炕，加工时间较长，条件不均衡，梓醇、毛蕊花糖苷、总多糖、葡萄糖、蔗糖,、,水苏糖和总单糖含量变化较大,。

氨基酸、醇溶性浸出物、水溶性浸出物、果糖、半乳糖和和棉籽糖的含量变化较小,2,、,现代加工方法，以蒸汽、电为热源，加工时间短，条件均衡，梓醇、毛蕊花糖苷、总多糖和总单糖指标成分变化不大，但是单糖和低聚糖等指标成分变化明显,,讨 论,３、,相比较而言，传统加工方法加工的怀地黄总氨基酸平均含量（,3.51,％）高于现代加工方法加工的怀地黄（,3.03,％），主要表现于谷氨酸、异亮氨酸和酪氨酸的含量，其原因有待进一步研究4,、,传统加工方法相对快速干燥的,鲜,地黄切片及冷冻,鲜,地黄切片、粉、条比较：梓醇含量升高；水分明显高，蔗糖、棉籽糖、果糖、葡萄糖和半乳糖及总单糖含量升高；毛蕊花糖苷的含量有所降低，总多糖含量降低明显，水苏糖的含量有所提高，推测单糖的多少与样品产地加工的时间长短有关传统加工方法，以煤为燃料，确实检测到,SO,2,残存，含量很低，小于,10 mg.kg,-1,但是传统的农户加工在生产过程中存在很多问题如环境,污染,、经济效益等，而现在热风干燥法加工的地黄排名靠后，推测可能是在加工过程中房间温度不均匀、翻炕不及时、进气口的温度较高等原因因此在各项指标变化不大及保证生地黄加工质量的前提下改变传统以煤为燃料的习惯，采用现代控制技术、结合在实验室模拟的条件改进现代热风干燥法：控制温度、翻炕次数、发汗时间等，才能提高生地黄产地的规模化,和,产,业化的发展。

符合快速干燥,鲜,地片特征的加工方法中，减压干燥产生的,鲜,地黄指标性成分高于其它加工方法的样品，对于未来开发鲜地的应用和发展空间提供了一定的理论和实际支持四、建议与展望,1,、建立各种药材加工的标准化生产操作规程（,SOP,）；,,2,、推广集中式的规模化、规范化、产业化产地加工；,,3,、由加工车间出来的药材带有,“,身份证编码,”,。