星点设计-效应面优化法对四物汤醇沉工艺的研究

The Study on the ethanol precipitation techniques of Four Herbs Decoction by central composite design/response surface methodology

目的:在四物汤水提液的醇沉工艺中引入星点设计-效应面优化法,优化实验设计、指标评价,进而获得较好的醇沉效果。方法:选择清膏浓度、含醇量和静置时间为考察因素,按照星点设计进行提取,用浸膏得率,以及梓醇、芍药苷和阿魏酸的含量作为评价指标,算得总评"归一值",并进行二项式拟合,描绘三维效应面,从效应面上选取对总评"归一值"较佳的实验条件。结果:二项式拟合复相关系数较高,r2为0.898,以较佳条件提取,得总评"归一值"0.7816,与理论预测值的偏差为-1.20%。结论:采用星点设计-效应面优化法能对四物汤水提液的醇沉工艺进行较好的优化,为中药方剂的醇沉工艺研究提供了一条新思路。

Objective： To determine the optimized ethanol precipitation techniques of Four Herbs Decoction by applying central composite design/response surface methodology to the experiment design and evaluation index. Methods： The ethanol precipitation technique of Four Herbs Decoction was optimized by central composite design after selecting experiment factors such as extracta concentration, alcohol content, standing time, and evaluation index such as the content of extracta, catalpol, peoniflorin, ferulic acid. Then a better ethanol precipitation technique was determined according to binomial fitting and 3D-response surface graphs. Results： The regression coefficient of the nonlinear estimation was 0.898. According to the optimum experimental conditions, an overall desirability of 0.781 6 was obtained. The bias between observed and predicted values of the overall desirability of the optimum formulation was -1.20%. Conclusion： The ethanol precipitation techniques of Four Herbs Decoction can be optimized more better by central composite design/response surface methodology.