北海道産木香の調製法と化学的品質評価(第3報) : 粉砕の容易な木香の調製

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Saussureae Radix experimentally produced in Hokkaido was hard to pulverize, because the content of dilute ethanol-soluble extract was too high. In order to develop preparation methods for producing Saussureae Radix that has a moderate content of dilute ethanolsoluble extract with characteristic odor and is hard and dense in texture, the effects of harvesttime and drying conditions on the content of dilute ethanol-soluble extract, sugars and essential oils and the texture of the dry root were examined using one-year-old taproot of Saussurea lappa Clarke. For the first three weeks after air drying, inulin in the roots could be hydrolyzed enzymatically and the content of fructose and glucose increased, and accordingly dilute ethanol-soluble extract content remarkably increased and the texture changed to oily. The dilute ethanol-soluble extract content of the root split lengthways into two pieces before drying was significantly lower than that of the whole root, and the texture of split root was similar to marketable quality. The content of costunolidc and dehydrocostuslactone of the roots harvested in spring was higher than that of the roots harvested in autumn. From these findings, we consider that in Hokkaido, the best procedure for preparation of pulvcrable Saussureae Radix with the quality required in the market is that the one-year-old taproot of Saussurea lappa harvested in spring just after sprouting is dried outdoors for more than three weeks and then dried in hot air at 50℃. In the case of roots which are 2cm or more in diameter, the root should be split lengthwise before drying.
日本生薬学会の論文
2005-10-20

北海道産木香の調製法と化学的品質評価(第3報) : 粉砕の容易な木香の調製

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