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Article(id=1153986789267202604, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986777279877909, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241122001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1732204800000, receivedDateStr=2024-11-22, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061490599, onlineDateStr=2025-07-21, pubDate=1736870400000, pubDateStr=2025-01-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061490599, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061490599, creator=13701087609, updateTime=1753061490599, updator=13701087609, issue=Issue{id=1153986777279877909, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='1', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061487741, creator=13701087609, updateTime=1757901302572, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1174286432060453412, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986777279877909, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1174286432060453413, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986777279877909, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=302, endPage=307, ext={EN=ArticleExt(id=1153986790009594418, articleId=1153986789267202604, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Influence of nine steaming and nine processing methods on the quality of Polygonatum sibiricum, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To explore the effects of nine steaming and nine processing methods on the characteristics, microstructure, and effective components of Polygonatum sibiricum, and provide relevant basis for the processing technology of Polygonatum sibiricum. Methods Jiuhuangjing was prepared using the nine steaming and nine preparation method, and its characteristics, microstructure, and active ingredients were evaluated as quality control indicators for evaluation. Results After six steaming and six processing, the appearance of Polygonatum sibiricum basically meets the requirements of the Chinese pharmacopoeia. The surface of Polygonatum sibiricum after nine steaming and nine processing was black, oily, and smooth, with a uniform and glossy color. The interior was black with red inside and black inside, with a honeycomb like structure. The structure of calcium oxalate was broken, the content of polysaccharides and the water-soluble components were reduced, and the alcohol soluble components were increased. This suggested that after nine steaming and nine processing, the irritants of Polygonatum sibiricum gradually decrease, the polysaccharides undergo hydrolysis, and gradually decompose into monosaccharides, and the taste changes from sour to sweet without a tingling sensation. Conclusion This experiment establishes a scoring standard for the characteristics of nine steamed and nine processed Polygonatum sibiricum, in order to provide a basis for the quality identification and construction of quality standards for nine steamed and nine processed Polygonatum sibiricum.

, correspAuthors=Su-Juan YIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Su-Juan YIN, Hang LUO, Xing-Li SUN), CN=ArticleExt(id=1153986825220776766, articleId=1153986789267202604, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=九蒸九制对黄精品质的影响, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 探讨九蒸九制对黄精性状、显微及有效成分的影响, 并为黄精的炮制工艺提供相关依据。方法 采用九蒸九制法制备酒黄精, 对其性状特征、显微结构、有效成分等质量控制指标进行评定。结果 黄精在六蒸六制后, 其外观已基本符合中药药典规定, 九蒸九制其表面乌黑油润, 颜色均一具光泽, 内黑里透红, 红里透黑, 内部呈蜂窝状, 草酸钙结构断裂, 多糖含量和水溶性成减少, 醇溶性成分增加, 提示黄精经九蒸九制后, 刺激物逐渐减少, 多糖发生水解, 逐渐分解成单糖而味道由酸涩变甜, 无麻舌感。结论 本研究建立九蒸九制黄精性状评分标准, 以期为黄精九蒸九制品质鉴别和质量标准的构建提供依据。

, correspAuthors=尹素娟, authorNote=null, correspAuthorsNote=
*尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:
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尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:

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尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:

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Changes in the content of polysaccharides, water-soluble extracts and alcohol soluble extracts in nine steamed and nine processed Polygonatum sibiricum

, figureFileSmall=vfRAR4tKeQgSck/TGKNoIg==, figureFileBig=D9XgJQirSVHnb8kM/+crog==, tableContent=null), ArticleFig(id=1174369838861530026, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986789267202604, language=CN, label=图6, caption=黄精九蒸九制多糖、水溶性浸出物、醇溶性浸出物含量变化

注: 较生品对比, 具有显著性差异用*号表示。

, figureFileSmall=vfRAR4tKeQgSck/TGKNoIg==, figureFileBig=D9XgJQirSVHnb8kM/+crog==, tableContent=null), ArticleFig(id=1174369838991553451, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986789267202604, language=EN, label=Table 1, caption=

Detailed rules for the evaluation of appearance traits of nine steamed and nine processed Polygonatum sibiricum

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评分细则 分值
色泽(25分) 表面乌黑油润, 颜色均一具光泽, 内黑里透红, 红里透黑 21~25
颜色呈黑褐色, 颜色均一具光泽 16~20
表面黑褐色, 内里略带棕色稍具光泽 11~15
表面浅褐色, 内里略带棕色稍具光泽 6~10
颜色呈黄色, 颜色不均一, 色泽差 1~5
质地(20分) 柔软有弹性, 略带韧性, 质地疏松, 偶见筋脉点 17~20
质地稍硬, 略带韧性, 质地疏松, 偶见筋脉点 13~16
质地较硬, 略带韧性, 质地疏松, 可见筋脉点 9~12
质地坚硬, 质地细密, 可见筋脉点 5~8
质地很坚硬或很软, 可见细密筋脉点 1~4
气味(25分) 味道香甜, 药味浓郁扑鼻, 无焦糊味 21~25
香甜, 药味浓, 无焦糊味 16~20
较甜, 药香较浓郁, 稍有焦糊味 11~15
味稍甜, 药香淡, 有焦糊味 6~10
无黄精香甜的气味 1~5
口感(30分) 软糯甘甜, 有点黏牙, 无麻舌感, 无酸涩味, 无焦糊味 25~30
口味较甜, 有酸苦味, 黏牙, 无麻舌感, 无焦糊味 19~24
口味较甜, 有酸苦味, 黏牙, 无麻舌感, 有酒味无焦糊味 13~18
味较甜, 无酸苦味, 有麻舌感, 有酒味无焦糊味 7~12
甜味淡, 无酸苦味, 有麻舌感, 味极涩 1~6
), ArticleFig(id=1174369839167714220, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986789267202604, language=CN, label=表1, caption=

九蒸九制黄精外观性状评分细则

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评分细则 分值
色泽(25分) 表面乌黑油润, 颜色均一具光泽, 内黑里透红, 红里透黑 21~25
颜色呈黑褐色, 颜色均一具光泽 16~20
表面黑褐色, 内里略带棕色稍具光泽 11~15
表面浅褐色, 内里略带棕色稍具光泽 6~10
颜色呈黄色, 颜色不均一, 色泽差 1~5
质地(20分) 柔软有弹性, 略带韧性, 质地疏松, 偶见筋脉点 17~20
质地稍硬, 略带韧性, 质地疏松, 偶见筋脉点 13~16
质地较硬, 略带韧性, 质地疏松, 可见筋脉点 9~12
质地坚硬, 质地细密, 可见筋脉点 5~8
质地很坚硬或很软, 可见细密筋脉点 1~4
气味(25分) 味道香甜, 药味浓郁扑鼻, 无焦糊味 21~25
香甜, 药味浓, 无焦糊味 16~20
较甜, 药香较浓郁, 稍有焦糊味 11~15
味稍甜, 药香淡, 有焦糊味 6~10
无黄精香甜的气味 1~5
口感(30分) 软糯甘甜, 有点黏牙, 无麻舌感, 无酸涩味, 无焦糊味 25~30
口味较甜, 有酸苦味, 黏牙, 无麻舌感, 无焦糊味 19~24
口味较甜, 有酸苦味, 黏牙, 无麻舌感, 有酒味无焦糊味 13~18
味较甜, 无酸苦味, 有麻舌感, 有酒味无焦糊味 7~12
甜味淡, 无酸苦味, 有麻舌感, 味极涩 1~6
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九蒸九制对黄精品质的影响
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尹素娟 * , 骆航 , 孙兴力
食品安全质量检测学报 | 食品分析与检测 2025,16(1): 302-307
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食品安全质量检测学报 | 食品分析与检测 2025, 16(1): 302-307
九蒸九制对黄精品质的影响
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尹素娟* , 骆航, 孙兴力
作者信息
  • 永州职业技术学院, 永州 425100

    • 尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:

通讯作者:

*尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:
Influence of nine steaming and nine processing methods on the quality of Polygonatum sibiricum
Su-Juan YIN* , Hang LUO, Xing-Li SUN
Affiliations
  • Yongzhou Vocational and Technical College, Yongzhou 425100, China
出版时间: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241122001
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摘要
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目的 探讨九蒸九制对黄精性状、显微及有效成分的影响, 并为黄精的炮制工艺提供相关依据。方法 采用九蒸九制法制备酒黄精, 对其性状特征、显微结构、有效成分等质量控制指标进行评定。结果 黄精在六蒸六制后, 其外观已基本符合中药药典规定, 九蒸九制其表面乌黑油润, 颜色均一具光泽, 内黑里透红, 红里透黑, 内部呈蜂窝状, 草酸钙结构断裂, 多糖含量和水溶性成减少, 醇溶性成分增加, 提示黄精经九蒸九制后, 刺激物逐渐减少, 多糖发生水解, 逐渐分解成单糖而味道由酸涩变甜, 无麻舌感。结论 本研究建立九蒸九制黄精性状评分标准, 以期为黄精九蒸九制品质鉴别和质量标准的构建提供依据。

黄精  /  九蒸九制  /  品质

Objective To explore the effects of nine steaming and nine processing methods on the characteristics, microstructure, and effective components of Polygonatum sibiricum, and provide relevant basis for the processing technology of Polygonatum sibiricum. Methods Jiuhuangjing was prepared using the nine steaming and nine preparation method, and its characteristics, microstructure, and active ingredients were evaluated as quality control indicators for evaluation. Results After six steaming and six processing, the appearance of Polygonatum sibiricum basically meets the requirements of the Chinese pharmacopoeia. The surface of Polygonatum sibiricum after nine steaming and nine processing was black, oily, and smooth, with a uniform and glossy color. The interior was black with red inside and black inside, with a honeycomb like structure. The structure of calcium oxalate was broken, the content of polysaccharides and the water-soluble components were reduced, and the alcohol soluble components were increased. This suggested that after nine steaming and nine processing, the irritants of Polygonatum sibiricum gradually decrease, the polysaccharides undergo hydrolysis, and gradually decompose into monosaccharides, and the taste changes from sour to sweet without a tingling sensation. Conclusion This experiment establishes a scoring standard for the characteristics of nine steamed and nine processed Polygonatum sibiricum, in order to provide a basis for the quality identification and construction of quality standards for nine steamed and nine processed Polygonatum sibiricum.

Polygonatum sibiricum  /  nine steaming and nine cooking methods  /  quality
尹素娟, 骆航, 孙兴力. 九蒸九制对黄精品质的影响. 食品安全质量检测学报, 2025 , 16 (1) : 302 -307 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241122001
Su-Juan YIN, Hang LUO, Xing-Li SUN. Influence of nine steaming and nine processing methods on the quality of Polygonatum sibiricum[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 302 -307 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241122001
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0 引言
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黄精又名气精、黄芝、笔管菜、野仙姜, 至今已有2000多年历史, 根据形状不同又称为“鸡头黄精”“姜形黄精”“大黄精”[1], 是临床常用的药食同源类中药。目前全球黄精属植物共327种[2], 我国黄精属植物有79种[3], 其中中国药典收录的有滇黄精(Polygonatum kingianum)、黄精(Polygonatum sibiricum)和多花黄精(Polygonatum cyrtonema Hua)[4]。黄精甘平质补, 具有补脾、润肺、益肾、补气养阴等功效[5], 临床主要用于治疗肺虚燥热、脾胃不和、体倦乏力、精血不足等症状, 具有“血气双补之王”之美誉[6]。黄精现代化学研究表明其含有黄精多糖, 皂苷、黄酮等[7]多种化学成分。现代中药药理学研究表明具有降血糖、降血脂[8]、抗炎[9]、抗病毒[10]、抗菌、抗肿瘤[11-12]、延迟衰老[13]、提高记忆力[14]、改善免疫力[15-16]等药理作用。因此, 黄精具有广阔的市场前景。但黄精生品服用后会有刺激性及麻舌感, 皮肤接触生品黄精, 会引起皮肤瘙痒等刺激性, 因此, 临床上多以炮制品入药[17]。
黄精的炮制方法最初记载始于南北朝宋·雷敩所著的《雷公炮炙论》[18], 前人对黄精的炮制加工方法有九蒸九曝法(亦称九蒸九制法、九蒸九晒法)、单蒸法、重蒸法, 以及加辅料蒸制法等20多种炮制方法[19]。其中九蒸九制法备受推崇, 不仅能消除“刺人咽喉”等副作用, 而且蒸制后黄精可以达到“不尔朽坏”[20]。目前酒黄精主要是通过其外观性状来判断其优劣, 容易造成炮制不及或太过, 影响炮制品判断。酒黄精历代炮制均以蒸煮法为主, 黄精经炮制后, 颜色由黄色变成黑褐色或乌黑色, 酸涩、麻舌感消失、甜味由无到有, 补益作用增强[21-24]。目前, 黄精加工企业为了节约成本, 采用一次性蒸透的方法进行炮制, 传统九蒸九制工艺操作烦琐, 但临床效果好, 在临床依然广受喜爱。但黄精九蒸九制过程中其颜色、质地、断面、气味、内部结构、有效成分的变化, 目前鲜少有详细的研究, 为了有效解决上述问题, 本研究以九蒸九制后黄精色、香、味等性状、显微结构、水溶性浸出物、醇溶性浸出物、多糖的变化为研究指标, 直接有效的观察黄精九蒸九制过程中外观颜色、断面、质地、气味、微观结构、有效成分的变化, 并建立九蒸九制性状评分标准, 以期为黄精九蒸九制品质鉴别和质量标准的构建提供依据。
1 材料与方法
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1.1 仪器与设备
FX202-2数显电热恒温干燥箱(上海树立仪器仪表有限公司); BT25S万分之一电子精密天平、FA2104N万分之一电子天平(上海精密科学仪器有限公司); UV-2600紫外可见分光光度计(聚创环保集团); S-3000N扫描电子显微镜(株式会社日立制作所); RSD20Z一体式蒸锅(安徽荣事达三洋电器有限公司); BA210光学显微镜(宁波舜宇仪器有限公司)。
1.2 材料与试剂
黄精购自安徽亳州, 经刘清平教授鉴定为多花黄精。
纯净水(杭州娃哈哈集团有限公司); D-无水葡萄糖对照品(纯度≥98%)、水合氯醛、稀甘油、乙醇(分析纯)(上海诗丹德标准技术服务有限公司)。
1.3 实验方法
1.3.1 黄精九蒸九制炮制
洁净整个黄精, 先用15%的黄酒, 闷透, 蒸3~4 h, 晒至含水量20%, 再用5%的黄酒加第一次蒸出来的黄精汁, 润透, 再蒸, 蒸3~4 h, 再晒到20%, 反复蒸, 每次用5%的黄酒加上一次蒸出来的黄精汁进行润透再蒸, 反复9次, 最后干燥至水分不再较少即可。
1.3.2 九蒸九制黄精的性状变化
随机从每次蒸制黄精样品抽取适量黄精样品, 分别标志为S0~S9, 以外表皮颜色、内颜色、断面特征、质地、气及味等6个方面进行评价, 观察各阶段黄精的变化。其评分标准见表1。
1.3.3 九蒸九制黄精的显微鉴别
将干燥后的S0~S9黄精取适量的酒精, 在研钵中粉碎, 过四号筛, 加适量的水合氯醛透化, 观察其显微结构。并在电子扫描显微镜下, 观察各黄精样品内部结构。
1.3.4 九蒸九制黄精浸出物、多糖含量变化
(1)水溶性浸出物及醇浸出物测定
按《中国药典》2020版浸出物测定法(通则2201), 平行3次。
(2)多糖含量检测
按《中国药典》2020版黄精多糖的测定方法进行测定[4], 标准品回归曲线的线性关系如下: Y=37.704X-0.0573, r2=0.9988。
1.4 数据处理
S0~S9按取样原则进行取样, 样本量为6, 进行相关检测, 其数据结果采用SPSS 30.0统计软件处理, 比较运用单因素方差分析, 数据以平均值±标准偏差表示。以P<0.05为差异有统计学意义。
2 结果与分析
收起
2.1 九蒸九制黄精的性状变化
采用1.3.1进行黄精炮制, 得到黄精不同阶段的S0~S9性状图及得分图, 具体结果见图1~3。由图1~2可知, S0~S2外观颜色基本没有差异, S3~S4开始外表面颜色有黄色变成黄棕色, 其中S0~S3具有生品黄精的酸涩味及麻舌感, S5开始黄精外表面颜色变成黑色, 内部开始变成黄棕色, S6开始基本符合药典要求, 但是随着蒸煮次数增加, 其外表面颜色逐渐变得乌黑, 内表面变成棕褐色, 味道逐渐变甜, 内部呈蜂窝状, 按之回弹, 无麻舌感, 微有焦香味, 光泽度增强。由图4可知, 六蒸六制后, 黄精基本符合标准, 随着蒸制次数增加, 其性状分值逐渐增高。
2.2 九蒸九制黄精的显微变化
取S0~S9黄精样品进行粉粹, 水合氯醛透化, 在显微镜下观察草酸钙簇晶变化, 结果见图4; 并用电子扫描显微镜观察黄精九蒸九制各阶段内部特征, 见图5。由图4可知, 生品黄精草酸钙针晶成束, 细密, 经蒸制后, 其草酸钙针晶疏松, 逐渐发生断裂, 并随着蒸煮的次数增加, 逐渐变小。由图5可知, 黄精蒸制后, 其内部排列变得疏松, 并随着蒸制时间和次数的增加, 空隙越来越大, 逐渐成棉絮状。
2.3 九蒸九制黄精浸出物及多糖含量的变化
本研究对黄精S0~S9水溶性浸出物、醇溶性浸出物以及多糖含量进行检测, 其结果见图6。由图6可知, 黄精经蒸制后, 其水溶性物质在S4较生品S0变化不大, 其余各组别均有显著减少; 而多糖含量随着蒸制次数增加, 其含量较生品S0均有显著减少, 且整体呈下降趋势; 醇溶性浸出物在蒸制后较生品S0均有显著性增加。
3 讨论与结论
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《中药炮制大全》及《中国药典》(2020版)中均没有黄精“九蒸九制”具体方法的记载, 仅以黄精多糖为含量指标, 黄精多糖含量不得低于4%[4]。黄精产业化生产中, 为了节约生产成本, 逐渐缩短其蒸制次数, 一般采用一次蒸透的方法进行炮制, 但黄精炮制时间及次数对其药效成分均有较大影响[25]。杨圣贤等[26]研究表明, 随着蒸制时间及次数的增加, 多糖含量显著下降。廖念[27]研究发现, 黄精浸出物的含量与蒸制次数呈反比。杨云等[28]研究表明黄精在第四制时(约25 h)部分化学成分含量达到最大值。金剑等[29]研究表明四制黄精在调节血脂代谢方面效果最佳, 九制黄精在改善肝功能及提高免疫球蛋白方面效果最佳。
2020版《中国药典》规定酒黄精呈不规则的厚片; 表面棕褐色至黑色, 有光泽, 中心棕色至浅褐色, 可见筋脉小点; 质地较柔软; 味甜, 微有酒香气[4]。主要是从外观颜色、断面特征、质地、气味等外观特征来评价其质量优劣, 容易造成炮制“不及”或“太过”, 无法精确判断炮制程度[30]。本研究通过观察黄精蒸制的外观颜色、断面特征、质地、气味, 建立评价标准, 为九蒸九制黄精的标准提供依据。
本研究显示, 黄精九蒸九制后, 颜色由黄色, 颜色不均一, 色泽差, 逐渐转变为表面乌黑油润, 颜色均一, 具有光泽, 内黑里透红。通过断面特征显示, 质地由坚硬可见细密筋脉点逐渐转变为柔软有弹性, 略带韧性, 质地疏松, 偶见筋脉点, 其气味由酸涩麻舌逐渐转变为味甜微有酸味无涩无麻舌感。通过对九蒸九制过程中黄精的性状评分, 结果显示其生品黄精在六蒸六制后基本符合中国药典要求, 但是九蒸九制后色泽更乌黑明亮, 按之有弹性, 中间呈蜂窝状。林莹[31]发现, 利用色差仪显示, 但在S5~S9相差4个色差单位左右, 与本研究显示九蒸九制后, 其性状评分最高相同; 电子扫描显微镜显示其内部结构成棉絮状, 表明其多糖发生变化。多糖含量测定显示, 其九蒸九制后, 其多糖含量减少, 进一步证实其多糖发生水解, 逐渐分解成单糖而味道由酸涩变甜, 更利于人体吸收, 其水溶性成分变化可能是苷类分发生了水解, 导致其水溶性成分较少, 醇溶性成分增加。林莹[31]发现蒸制后的黄精, 草酸钙含量减少, 且对动物的刺激减弱, 与本研究结果显示草酸钙针晶逐渐发生断裂, 并随着蒸煮的次数增加, 逐渐变小, 基本发生断裂结果一致。王贺鹏等[32]认为草酸钙含量可作为中药刺激性控制指标, 进一步证实黄精经蒸制后, 能有效减少其刺激性。同时, 李九九等[33]研究发现, 黄精经九蒸九制后, 其重金属和有害元素的含量是在安全范围内, 有利于黄精的进一步开发。因此, 本研究表明黄精经九蒸九制后, 其性状评分最高, 其多糖发生水解, 更利于人体吸收。本研究建立九蒸九制性状评分标准, 以期为黄精九蒸九制品质鉴别和质量标准的构建提供依据。
基金
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  • 永州市指导性科技计划项目(2024YZ040)
文献
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241122001
  • 接收时间：2024-11-22
  • 首发时间：2025-07-21
  • 出版时间：2025-01-15
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  • 收稿日期：2024-11-22
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永州市指导性科技计划项目(2024YZ040)
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    永州职业技术学院, 永州 425100

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*尹素娟(1988—), 女, 讲师, 主要研究方向为中药工艺加工。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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