关键词: 黄柏（Phellodendron chinense Schneid.）, 产地趁鲜加工, 质量, 加工效率, 可行性

Abstract: In order to optimize the fresh processing technology of Phellodendron chinense, and verify its feasibility, the orthogonal experimental design was used to investigate the effect of process parameters on the quality of Phellodendron chinense shreds, and the quality evaluation of Phellodendron chinense shreds processed while fresh was carried out. The results showed that the initial drying temperature had a significant effect on the quality of Phellodendron chinense shreds. The initial drying temperature, initial degree of dryness and redrying temperature had extremely significant effects on the processing efficiency of Phellodendron chinense shreds. Considering the quality, drying time, and energy consumption, the optimal processing technology was natural drying or drying at 45 ℃ to 43%~50% water content before cutting into shreds, and then drying at 45 ℃ until the water content was not higher than 12%. The properties, moisture, total ash, extract, berberine and phellodendrine contents of Phellodendron chinense shreds produced from fresh processing were all in line with the requirements of Pharmacopoeia of the People’s Republic of China, and the quality was not significantly different from that of Phellodendron chinense shreds sold in the market, which was superior to the Phellodendron chinense shreds produced by traditional methods. Therefore, it was feasible to replace the traditional method with fresh processing at the source.

Key words: Phellodendron chinense, fresh processing at the source, quality, processing efficiency, feasibility