CAJ | 학술논문

为更好地提高和控制杜仲叶药材的质量，以绿原酸、松脂醇二葡萄糖苷、总黄酮、水溶性浸出物、醇溶性浸出物为评价指标，采用综合评分法优选杜仲叶的加工方法。结果表明：杜仲叶不同加工方法的综合评分值差异较大，综合评分以机械炒制杀青后60℃烘干的最高（为0．8040）＞机械炒制杀青后阴干（0．7984）＞机械炒制杀青后晒干（0．6911），而常温下自然阴干的最低，分值为0．2248。
위경호지제고화공제두중협약재적질량，이록원산、송지순이포도당감、총황동、수용성침출물、순용성침출물위평개지표，채용종합평분법우선두중협적가공방법。결과표명：두중협불동가공방법적종합평분치차이교대，종합평분이궤계초제살청후60℃홍간적최고（위0．8040）＞궤계초제살청후음간（0．7984）＞궤계초제살청후쇄간（0．6911），이상온하자연음간적최저，분치위0．2248。
In order to better improve and control the quality of Eucommia folium,taking the contents chlorogenic acid,pinoresinol diglucoside,total flavonoids,water-soluble extracts and ethanol soluble extraction as the indexes,the authors optimized the different processing techniques for Eucommia folium by comprehensive scoring method.The results showed that the comprehensive scores of different processing techniques varied greatly.The machinery stir-fry of deactivation of enzymes after 60℃drying (0.804 0)>the machinery stir-fry of deactivation of enzymes after drying in the shade (0.798 4)> the machinery stir-fry of deactivation of enzymes after drying in the sun(0.6911),the lowest grading method was natural air-dried in the shade,the comprehensive score was 0.224 8.