析因设计-效应面法优化党参饮片炮制工艺

Study on Processing Method of Codonopsis Pilozula Prepared Product by Factorial Design and Response Surface Methodology

目的以析因设计-效应面法优化党参饮片的炮制工艺。方法按照设计的炮制工艺进行优化,同时参照药典法测定党参饮片中的浸出物和水分。党参片以干燥温度(℃)与干燥时间(h)两因素为自变量,麸炒党参以炒制温度(℃)与炒制时间(min)两因素为自变量,以各自的水分和浸出物的综合"归一值"(OD值)为因变量,分别进行多元线性回归和二项式方程拟合,用效应面法预测最佳工艺。结果两者的二项式方程拟合度均较好,预测性均较好,其中党参片的复相关系数r2=0.9764,麸炒党参的复相关系数r2=0.9879。优化出的最佳炮制工艺:党参饮片为干燥温度80℃和干燥时间2h;麸炒党参为炒制温度250℃和炒制时间1min。结论采用析因设计-效应面法能从三维图直观地分析出自变量对因变量的影响,从而更方便地优选出党参饮片的炮制工艺。

Objective To optimize the processing method of Codonopsis pilozula prepared product by the factorial design and response surface methodology. Method In the two different optimizing processing, methods were optimized respectively on basis of preplanned experiment design and the percentage of extracts were also determined respectively. Drying temperature and time, bran parching temperature and time respectively as independent variable, their OD value as dependent variable, multiple regression equation was obtained and binomial equation was simulated as well. Results The r2 of Codonopsis pilozula dried product and Codonopsis pilozula parched product were respectively 0.976 4 and 0.987 9, meanwhile their optimized processing methods were drying temperature 80℃, drying time 2 hours and parching temperature 250℃, parching time 1 minute. Conclusion The effect of independent variable to dependent variable can be analyzed on three-dimensional chart with the factorial design and response surface methodology, consequently it will help to optimize processing method of prepared product.