通过比较不同米制法炮制斑蝥的工艺,揭示米炒法炮制斑蝥的作用,并进一步建立科学合理的斑蝥炮制品质量评价标准.以外观、气味、质地、净度、辅料米的性状及斑蝥素含量为综合评价指标,比较研究斑蝥米贴炒、米拌炒、米泔水制3 种炮制方法及其质量.研究发现,斑蝥米炒炮制品外观油润,饱满,无毛绒状灰屑;具有特异的焦香气味;质地酥脆,易研磨成粉末状,略有油质感;炮制后的辅料米呈黄棕色,表面有不规则裂纹和斑蝥绒屑;生品中斑蝥素含量为0.503%,斑蝥3 种米炮制品中斑蝥素的含量降低,为0.017%~0.397%.斑蝥3 种米制斑蝥炮制方法均具有重要的科学意义,其中以米贴炒法为优,保证斑蝥达到用药安全、有效、质量可控的目的.
This paper compares different rice processing methods of Mylabris, revealing the effect of rice processing in Mylabris preparation, and establishes a scientific and reasonable quality evaluation standard for Mylabris products. Three processing methods including rice paste stir-frying, rice stir-frying, and rice water method were compared and the quality of Mylabris products was evaluated in terms of appearance, smell and texture, clarity, excipient appearance and cantharidin content. We found that the Mylabris products processed using rice stir-frying had a full and oily appearance with no fluffy gray chips, a specific smell, and crispy texture, which are easy to grind into powder with slightly oily texture. The used rice was yellowish-brown with irregular crack and Mylabris chips on its surface. The cantharidin content in the raw product was 0.503%, which decreased in the processed Mylabris products using the three methods, ranging from 0.017% to 0.397%. The three methods all have scientific significance, with rice paste stirfrying being the optimum method, which guarantees the safety, effect, and quality control of the Mylabris products.
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