星点设计-效应面法优化黄连煮散颗粒煎煮工艺及其与传统饮片化学计量对比研究

Optimization decoction process of Huanglian Zhusan Keli by central composite design - response surface method and comparative study on the chemical composition with Huanglian traditional decoction pieces

目的:用星点设计-效应面法优化黄连煮散颗粒煎煮工艺。方法:以溶剂(倍)量、煎煮时间为考察对象,干膏收率、盐酸小檗碱煎出率为考察指标,分别进行多元线性回归和二项式方程拟合,用效应面法优化煎煮工艺并进行预测分析及验证,并对比研究其与传统饮片化学计量关系。结果:二项式方程拟合度较高,复相关系数分别为r=0.9921及0.9964,预测性较好;其优化工艺为取黄连煮散颗粒,加入15倍量水煎煮两次,每次15分钟。分别从盐酸小檗碱煎出率和干膏收率角度出发,煮散颗粒1g的煎出效果相当于传统饮片的1.57g和1.87g。结论:星点设计-效应面法优选黄连煮散颗粒煎煮工艺方法简便可靠,具有良好的预测性;优选的煎煮工艺稳定可行,且黄连煮散颗粒煎出效果优于传统饮片。

Objective: To optimize the process of Huanglian Zhusan Keli by central composite design-response surface methodology (CCD-RSM). Method: Solvent fold and boiling time were set as independent variables. Yield of dry extract and the content of berberine hydrochloride were set as dependent variables. Multiple linear regression and quadratic-fit equation were used to estimate the relationship between independent and dependent variables. The best model was optimized and verified by RSM. And the chemical compositions were compared with Huanglian traditional decoction pieces. Result: The results showed that the regression coefficients of quadratic-fit equation were 0.9921 and 0.9964 respectively. The optimal conditions of decoction process were 15-fold solvent, 2 times boiling and 15 minutes every time. 1g Zhusan Keli was equal to 1.57 g or 1.87 g pieces of Huanglian traditional decoction pieces from respective of the content of berberine hydrochloride and yield of dry extract. Conclusion: The established model can well predict the extraction process. The optimized process is reliable and stable. The decoction capability of Huanglian Zhusan Keli was better than traditional one.