Quality Evaluation and New Technologies about Process Quality Control of Chinese Herbal Pieces
10.11842/wst.2014.03.014
- VernacularTitle:中药饮片品质评价与炮制过程质量监控新技术
- Author:
Chongbo ZHAO
;
Chunjie WU
- Publication Type:Journal Article
- Keywords:
Chinese herbal pieces;
new technologies;
intelligent sensory;
infrared temperature measurement;
quality evaluation;
quality control
- From:
World Science and Technology-Modernization of Traditional Chinese Medicine
2014;(3):529-531
- CountryChina
- Language:Chinese
-
Abstract:
Because of the relationship between the quality and the processing technology of Chinese herbal pieces was very close, we proposed concerning the problems of Chinese herbal pieces characters and processing experi-ence. Then, we made use of intelligent sensory technique to objectively express the characters of Chinese Herbal pieces, and explored to set the methods and models about evaluating the quality of Chinese herbal pieces of appear-ance characters and internal quality. To realize the expression of experience terms such as huoli and huohou in the process of Chinese herbal pieces objectively, we adopted on-line infrared temperature measurement and biologi-cal evaluation technologies, and established new technologies and methods of Chinese herbal pieces process quality control in the process.We established a workable monitoring technology, which could not only achieve the controlla-bility and stability of processing quality, also ensured the safety and effectiveness of Chinese herbal pieces.
