响应面法优化酒大黄炮制工艺研究

Optimization of Processing Technology of Wine Rhubarb by Response Surface Methodology

目的:采用Box-Behnken响应面法对酒大黄的炮制工艺进行优化。方法:采用HPLC法测定芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚5种成分的含量,并以结合蒽醌的含量为指标,对黄酒用量、闷润时间、炒制时间3个因素进行响应面考察,优选酒大黄的最佳炮制工艺参数。结果:酒大黄的最佳炮制工艺参数为每100g药材加入黄酒15g,闷润时间1.5h,炒制时间10min。结论:优化的炮制工艺简单可行,能够合理控制炮制终点,可为酒炙大黄的炮制工艺研究提供科学依据。

Objective:To optimize the processing technology of wine Rhubarb by Box-behnken design response surface methodology.Methods:The contents of five components(aloe-emodin,rhein,emodin,chrysophanol,physcion)were determined by HPLC.Taking Anthraquinone content as the index,Three factors(yellow wine dosage,moistening time,frying time)were investigated further by response surface,and the optimized processing parameters of wine Rhubarb were chosen.Results:The optimized processing technology of wine Rhubarb was determined as follows:15 g yellow wine was added into 100 g material,moistening time was1.5 h,frying time was 10 minutes.Conclusion:The optimized processing technology is simple and feasible,which can control the processing end point of wine Rhubarb reasonably and provide scientific references for the processing of wine Rhubarb.