多指标综合评分法优选何首乌炮制工艺

Optimization of Processing Technology of Radix Polygoni Multiflori by Grading Method for Multiple-index

目的:比较常压和高压炮制方法对何首乌成分的影响,优选何首乌炮制工艺。方法:何首乌分别以常压下清蒸、黄酒制、黑豆汁制24、32、40、72 h,以高压清蒸、黄酒制、黑豆汁制4、6、8、10 h;以何首乌炮制品中卵磷脂、二苯乙烯苷、多糖、结合型和游离型蒽醌的含量为指标,采用多指标综合评分法优选何首乌的炮制工艺。结果:分析各炮制工艺的综合评分,常压炮制和高压炮制工艺整体效果均是豆制>清蒸>酒制,高压豆制优于常压豆制工艺,综合评分最高的炮制工艺为高压豆制4 h,其次为高压豆制6 h。结论:用综合评分法能较好的评价何首乌的炮制工艺,建议可采用高压豆制(4 h)工艺炮制何首乌。

Objective： To compare the effect of atmospheric pressure and high-pressure processing method on the components of Radix Polygoni Muhiflori in order to optimize the processing technology. Method： Radix Polygoni Maltiflori was processed in atmospheric pressure （24,32,40 and 72 h） and high pressure （4,6,8 and 10 h） by steamed,nourishing with black soybean juice or yellow rice wine, respectively. The contents of lecithin ,2.3.5.4＇-four hydroxyl tow cinnamic-2-o-D-glyeosides, polysaccharides, combining and free anthraquinone as the evaluation indices, the processing technology of Radix Polygoni Multiflori was optimized by grading method for multiple-index. Result： Analyzing the overall merit of processing technology, the whole effects of atmospheric pressure and high-pressure processing technology were both in the order of nourishing with black soybean juice 〉 steamed 〉 nourishing with yellow rice wine, while high-pressure processing nourishing with black soybean juice was better than atmospheric pressure processing nourishing with black soybean juice. The highest overall merit was high-pressure processing nourishing with black soybean juice for 4 h,followed by processing for 6 h. Conclusion： Overall merit method can evaluate processing technology. High-pressure processing with black soybean juice for 4h can be proposed in Radix Polygoni Multiflori processing.