正交试验设计优选酒炙桑枝的最佳炮制工艺

Optimized Processing Technology for the Alcoholic Prepared Mulberry Twig with Orthogonal Experimental Design

目的通过正交试验设计,优选出桑枝的最佳炮制工艺。方法选择闷润加酒量、烘烤时间、烘烤温度为考察因素,以总黄酮量和95%乙醇浸出物为考察指标,用L9(34)正交设计表,采用综合平衡法和方差分析法,选出桑枝的最佳酒炙炮制工艺。结果桑枝的最佳炮制工艺为:闷润桑枝加酒量为30%、烤制时间为6 min、烤制温度在100℃。结论该方法可为酒炙法炮制桑枝提供科学依据,为桑枝饮片质量标准的建立奠定基础。

Objective To optimize the processing technology for mulberry twig with orthogonal ex perimental design. Methods the rice wine amount, baking time and baking temperature were taken as the observation factors. The amount of the total flavones and 95% ethanol extract were taken as the observation indicators. The L9 （3^4） orthogonal experimental design table, the comprehensive balance method and variance analytic method were adopted to optimize the processing technology for the alcoholic preparation. Results The best processing technology for mulberry twig were ：30% of the rice wine amount for moistening mulberry twig,6 min of baking time and 100 °C of baking temperature. Conclusion This method provides the scientif ic evidence for the processing technology for the alcoholic preparation of mulberry twig. It lays the foundation for the establishment of quality standard of mulberry twig slices.