传统及趁鲜加工工艺对荆芥饮片质量的影响

目的 建立荆芥药材及饮片内在质量综合评价体系，比较趁鲜加工饮片与传统加工饮片的质量差异，探讨荆芥趁鲜加工的可行性，为荆芥饮片的生产提供依据。方法 以挥发油、胡薄荷酮、总黄酮和橙皮苷为指标，通过综合评分法建立荆芥药材及其饮片的质量评价标准，并利用正交偏最小二乘判别分析比较传统加工与趁鲜加工方式对荆芥饮片质量的影响。结果 趁鲜加工制得的饮片中挥发油、胡薄荷酮、总黄酮及橙皮苷的含量均高于传统加工所得饮片，正交偏最小二乘判别分析结果显示挥发油是影响荆芥饮片质量最主要的成分。结论 趁鲜加工工艺在荆芥饮片生产上具有可行性，能有效提高荆芥饮片的质量，方便后续饮片加工。

Effect of Traditional Processing Versus Fresh Processing on the Quality of Fineleaf Schizonepeta Herb Decoction Pieces

Objective To establish a comprehensive evaluation system for the internal quality of the medicinal material and decoction pieces of fineleaf Schizonepeta herb, to investigate the difference in quality between the decoction pieces with traditional processing and those with fresh processing and the feasibility of fresh processing of fineleaf Schizonepeta herb, and to provide a basis for the production of fineleaf Schizonepeta herb decoction pieces. Methods With the observation indices of volatile oil, pulegone, total flavonoids, and hesperidin, a comprehensive scoring system was used to establish the quality assessment criteria for the medicinal material and decoction pieces of fineleaf Schizonepeta herb, and an orthogonal partial least squares-discriminant analysis was used to investigate the effect of traditional processing versus fresh processing on the quality of fineleaf Schizonepeta herb decoction pieces. Results The decoction pieces obtained by fresh processing had significantly higher content of volatile oil, pulegone, total flavonoids, and hesperidin than those obtained by traditional processing. The orthogonal partial least squares-discriminant analysis showed that volatile oil was the most important constituent affecting the quality of fineleaf Schizonepeta herb decoction pieces. Conclusion Fresh processing is feasible in the production of fineleaf Schizonepeta herb decoction pieces and can effectively improve the quality of fineleaf Schizonepeta herb decoction pieces, which is convenient for subsequent processing.