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目的:比较槟榔传统切制与产地趁鲜切制槟榔碱的含量,为槟榔的加工方法提供科学依据。方法:采用HPLC法测定传统槟榔切片和新鲜槟榔种子直接切片槟榔碱含量。结果:新鲜槟榔种子直接切片槟榔碱的含量明显高于传统槟榔切制饮片,是其1.88倍。由于槟榔坚硬致密,不易润透,传统多采用清水浸泡与淋润相结合的方法软化,浸泡时间较长;又由于槟榔有效成分易溶于水,故传统方法软化槟榔,易造成其有效成分的流失,甚至腐烂,影响饮片质量;而且费水费工、浪费资源、效率低下、提高成本。结论:建议槟榔在产地加工时趁鲜切制成片。
OBJECTIVE: To compare the contents of arecoline in freshly cut and produced betel nuts, and provide a scientific basis for the processing of betel nut. Methods: The content of arecoline in direct sliced and fresh areca seeds was determined by HPLC. Results: The contents of arecoline in fresh areca were significantly higher than that of the traditional areca sliced. As betel nut hard and dense, not easy to run through the traditional method of using more water immersion and pouring softening, soaking time longer; and betel nut active ingredient soluble in water, so the traditional method of betel nut softening, easy to cause the active ingredient Loss, or even decay, affecting the quality of Pieces; and wasteful labor, waste of resources, inefficiency and increase costs. Conclusion: It is recommended that betel nuts are processed into fresh slices when processed at the place of production.