正交实验法优选蜜炙黄芪的最佳炮制条件

Optimal Processing Selection of Mikvetch Root Fried with Honey by Orthogonal Design

目的探讨微波炮制方法对蜜炙黄芪中黄芪甲苷含量的影响,优化蜜炙黄芪微波炮制的工艺条件。方法采用HPLC?ELSD法检测蜜炙黄芪中黄芪甲苷的含量,并按L9(34)正交实验对蜜炙黄芪的微波火力、加热时间、含蜜量3个因素进行微波炮制蜜炙黄芪的工艺考察。结果可用微波法炮制蜜炙黄芪,最佳工艺为微波火力100%,加热时间4 m in,含蜜量25%,即A3B2C1。结论微波法炮制蜜炙黄芪中黄芪甲苷含量高于炒法蜜炙黄芪,正交实验中的微波火力和加热时间对蜜炙黄芪的效果具显著差异,有统计学意义(P<0.05),含蜜量对蜜炙黄芪的影响无显著差异,无统计学意义(P>0.05),微波法炮制蜜炙黄芪是可行的。

Objective To assess the microwave processing effects on astragoiosideIV of milkvetch root fried with honey. Methods Milkretch root was mixed with honey and then fried in microwave oven, according to orthogonal design L9 （ 3^4 ） of microwave power levels, processing time, and ratio of honey to milkvetch root. AstragoiosideⅣ of fried milkvetch root was measured by HPLC ELSD. Results AstragoiosideⅣ concentration of fried milkvetch root was significantly associated with microwave power levels （ P 〈0.05 ） , and processing time （ P 〈 0.05 ） , and not with ratio of honey to milkvetch root, milkvetch root could be processed well under selected condition of 100% microwave power level, 4 min of processing time, and 25% honey. Conclusion Microwave technology can be applied to fry milkvetch root with honey.