北海道産木香の調製法と化学的品質評価

概要

論文の詳細を見る
In Hokkaido, outdoor drying of the root of Saussurea lappa harvested in autumn to prepare Saussureae Radix is not easy because of the subsequent snow season. Therefore, we examined the effects of other drying methods such as lengthwise root splitting for easier drying, hot-air drying and others, or the harvesting in spring on the amounts of dilute ethanol-soluble extract, essential oils (costunolide and dehydrocostuslactone) and sugars (fructose and glucose) and the quality of the product, Saussureae Radix. Saussureae Radix of market value was obtained only when the roots were outdoor dried for about one month, during which period, inulin in the roots should be hydrolized enzymatically to produce fructose and a small amount of glucose. Consequently the drying of the roots became more difficult but the quality seemed to be improved. Lengthwise splitting of the roots or hot-air drying right after harvesting shortened the drying period, but these treatments also reduced the dilute ethanol-soluble extract contents and the sugar contents and accordingly the quality of the product. The spring climate of Hokkaido is rather dry. Therefore, we consider that in Hokkaido, outdoor drying for about one month, or combination of outdoor drying and subsequent hot-air (below 50℃) drying of the roots of S. lappa harvested in spring may be the best procedure for the preparation of Saussureae Radix.
日本生薬学会の論文
1996-08-20