Research On Strain Cultivation Technology And The Processing Of Poria Cocos

Objective: To establish the methods that control decoction pieces Poria cocos′squality;Screening JinZhai′s Poria cocos strain separate and prepare in Laboratoryproduct in field of JinZhai,thus preferred strain with high product and good quality.Through analysis the quality of Poria cocos and inspect the technique of production ofPoria cocos industry in JinZhai,find the main factors influencing the quality. Thepurpose of the research is to optimize the objective technical parameter of processingtechnology of medicine pieces.To formulate the industry standard of quality ofdecoction pieces in growing area.And establish the key technology operatingprocedures (SOP). Our studies are intended to improve and standardize the internalquality of medicine pieces, which therefore, is appropriate for large-scale industrializedproduction and make sure the medicine pieces′quality controlled and stable.Methods:1. Use UV and Glucose as the control,determination the Pachymaran content inmedicine pieces; Use UV and Poria acid as the control,determination the Triterpenecontent in medicine pieces; Use HPLC and Poria acid as the control,determination thePoria acid content in medicine pieces.2. Through preference JinZhai′s fresh Poria cocos and tissue isolation,preparationstrains in Laboratory,then through the field production optimization yielding Poria strainquality.3. On the basis of the quality analysis of Poria cocos from the market, we analyze thetraditional processes of sweating time softening sulfuring and cutting. Our purpose is tofind out the main factors which influence the quality of Poria cocos. 4. Pachymaran、Triterpene and Poria acid are considered as the index of qualityevaluation. Combining with the appearance of the pieces, we investigate the influenceof sweating time、slice degree and thickness、drying temperature、drying time、 dryingmethod and other factors on the quality control of Poria cocos. Furthermore, the keytechnology operating procedures (SOP) for Poria cocos is established based on thesemi-works production.Results:1. Pachymaran、Triterpene and Poria acid were used as the index of the quality controlof decoction pieces Poria cocos. The Pachymaran content not less70%, The Triterpenecontent not less0.20%, The Poria acid content not less0.05%.The method which wasused in the quality control of the Poria cocos is precise、reliable and stable.2. Through3years study of Poria strain,we have mastered the preparation process ofPoria cocos and can analyzed the quality by “Poria strain quality standard”.But theLaboratory experiment in field production processof Tuckahoe strain cannot grow Poriawhich need further study.3. On the basis of the quality analysis of Poria cocos from the market, we analyze thetraditional processes of sweating time softening sulfuring and cutting What’s more,non-standard operation during the process is the main problem which lead to the lowerquality of Poria cocos. Systematic analysis of influence of each parameter on thequality of it.The new technology of Poria cocos was set up: Peeled and then cutting inmachine,chop them into8mm thick pieces, then put them in drying room, dry at60℃until dry. The production of the production technology was well, and the technology ofdecoction pieces Poria cocos is stable and controlled,the quality is good.Conclusion: The method of the quality control of decoction pieces Poria cocos, which is precise, reliable and stable, can effectively control the product quality; Poria strainspreparative separation procedures have been established,but the yield and quality ofPoria strains needs further study.For all reasons above, the processing method of Poriacocos is scientific,reasonable,standardize and the processing pieces industrialization, st-able,and the quality controllable.