唐古特大黄饮片趁鲜切制工艺的研究

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中图分类号：R282.4 文献标识码：A 文章编号：1006-060X（2025）09-0054-05

Abstract：This studyaims to investigate theeffectsof diferent processing methods onthe decoction piecequalityof Rheum tanguticumMaximexBalf.Teapearancetraitsandthecontentoffreanthraquone，totalanthraqinone，totalainoacids，n totalpolyphenolswerecomparedetweenthedecoctionpiecesprocessdbyconventionalcutingandfreshcuting.Thersultsshowed thatcomparedwitonvetioalcutigfreshutingectivelyeducedthlosssoffreenthaqone，totalathraqioetotal amino acids，andtotal polyphenols while maintaining goodappearance traitsof thedecoction pieces，withreduced deformedand cracked decoctionpieces.The principalcomponentanalysis wasperformedtocomprehensivelyanalyze thedecoctionpieesproceed with different methods.Theresults showed thatthe decoctionpiecesproduced folowing the procedureofdrying the intactrhizome at 60∘C until the moisture content was 35% ，cutting， and heating the decoction pieces at 60∘C had the highest comprehensive score， which indicated that this processing method was the optimal.

Key words： Rheum tanguticum Maxim. ex Balf.; decoction pieces; fresh cutting; processing method

据2020版《中华人民共和国药典》（简称《中国药典》）记载，大黄为蓼科植物掌叶大黄（RheumpalmatumL.）、唐古特大黄（RheumtanguticumMaxim.exBalf.）或药用大黄（RheumofficinaleBaill.）的干燥根和根茎。（剩余5980字）