พัฒนาวิถีสมุนไพรของกลุ่มชาติพันธุ์เพื่อยกระดับชุมชนอย่างยั่งยืน

Abstract

According to a survey of medicinal plants from Mae Na Subdistrict, Chiang Dao District, Chiang Mai Province, there were 3 villages where herbs were used to make herbal medicines for sale: PangMao Village. Mae Mae Village and San Pa Kien Village, which are formulated as 11 medicinal plants, were found to contain important compounds. as follows Most herbs are low in phenolic compounds. The top five species with the highest phenolic content, namely pha va, fish scales, tiger scales, mare kam and cinnamon, had the average phenolic content of 2.63, 2.04, 2.00, 1.34 and 1.29. GEA milligrams per liter, respectively, after the herbs were treated with spray drying. It was found that the content of phenolic compounds was reduced, with the top five species with the highest phenolic compounds, namely cinnamon, vines, fish scales, pha Phaya Phaya Tiger, and northern chili. The mean phenolic content was 0.38, 0.22, 0.16, 0.12 and 0.12 mg GEA per liter, respectively. Mean flavonoids analysis of herbs Most herbs are low in flavonoids. The top five species with the highest flavonoids content, namely Do Mai Mi, cinnamon, vines, fish scales, northern rice head and Mae Kam horse, had mean flavonoid content of 0.09, 0.08, 0.04, 0.04 and 0.03 mg. After taking the herbs through the spray drying process. It was found that the content of flavonoid compounds was reduced with the top five species with the highest flavonoid compounds, namely, phalaenopsis, fish scales, ง cinnamon, and tiger. The mean flavonoids were 0.04, 0.03, 0.03, 0.02 and 0.01 mg respectively. Analysis of the average antioxidant capacity of herbs Most herbs are low in antioxidants. The top five types with the highest antioxidant content were white rice head, North yellow hak, power bantam, and fish scale vine. The average antioxidant content was 54.93%, 52.42, 50.76, 48.13 and 47.65, respectively. After the herbs were sprayed drying. It was found that the amount of most antioxidants increased. The top five types with the highest antioxidants were Ho, Saphan Kwai, Phaya, Suea, Haak, Yellow Haak, Northern Khao Yae, and Mae Kam horse with an average antioxidant content of 54.29%, 53.50, 53.34, 51.46 and 51.38%, respectively.