摘要 目的采用Box-Behnken响应面分析法结合多属性决策优化黄芪蜜炙工艺。方法以蜜水稀释比、炒制温度、炒制时间为考察因素,以蜜炙黄芪中毛蕊异黄酮苷、黄芪甲苷、总皂苷、总多糖、总黄酮、含水量为考察指标,采用优序图法对各指标进行权重赋予,并计算综合权重。结果黄芪最佳工艺为蜜水稀释比1∶0.6034,炒制温度为147.74℃,炒制时间为4.887min,综合得分值为0.638~0.678。结论基于响应面及加权综合评分优选的黄芪蜜炙工艺可有效减少炮制过程中成分的损失,饮片成色佳,工艺可重现性强,为黄芪蜜炙工艺的开发提供可靠理论证据。 Objective To optimize the honey roasting process of Astragali Radix by using Box-Behnken response surface analysis method combined with multi-attribute decision-making. Methods Taking honey-water dilution ratio, frying temperature, and frying time as investigating factors, and using the isoflavone glycosides, astragaloside IV, total saponins, total polysaccharides, total flavonoids, and water content in honey roasted Astragali Radix as the inspection indicators, the optimal sequence diagram method was used to assign weights to each indicator and calculate the comprehensive weight. Results The optimal parameters of the honey roasting process of Astragali Radix was the honey-water dilution ratio of 1:0.603 4, the frying temperature was 147.74 ℃, and the frying time was 4.887 min, the comprehensive score was 0.638—0.678. Conclusion The honey roasting process of Astragali Radix was optimized by response surface and weighted comprehensive score can effectively reduce the loss of ingredients in the process of processing. The decoction has good color and process reproducibility, which provides reliable theoretical evidence for the development of the honey roasting process of Astragali Radix.
出处 《中草药》 CAS CSCD 北大核心 2021年第8期2247-2256,共10页 Chinese Traditional and Herbal Drugs
基金 国家科技重大专项课题--中医药优势领域的创新中药关键技术开发研究(2017ZX09301005)。
关键词 黄芪 蜜炙工艺 BBD实验设计 加权评分 工艺优化 毛蕊异黄酮苷 黄芪甲苷 总皂苷 总多糖 总黄酮 Astragali Radix honey roasting process BBD experimental design weighted scoring process optimization calycosin-7-glucoside astragaloside IV total saponins total polysaccharides total flavonoids
