综合评分法优选辅料甘草汁的制备工艺

Studies on Technology Optimization for Preparing Licorice Juice by Multi-Target Grading Method

目的优选炮制辅料甘草汁的最佳制备工艺。方法采用正交试验法对甘草汁的制备各个影响因素进行考察,通过多指标综合评分法进行数据分析,优选工艺条件。结果因素D对甘草汁制备工艺的综合评分值影响最显著,因素A,B,C均为影响不显著因素,可结合生产实际进行选择。结论采用综合评分法通过正交试验优选甘草汁制备工艺为:甘草药材加8倍量水浸泡1 h,煎煮3次,每次1.5 h。

Objective To optimize prepare technology for licorice juice.Methods Based on the preliminary result of screening test. The water extract technology was chosen and optimized by an orthogonal test. Extraction time and numbers were examined at three levels and a multi-target grading methods was applied, which synthesized the paste-forming rate, extraction rate of glycyrrhizic acid and liquiritin.Results Extraction time significantly effected on multi-target grade, other factors could be selected in accordance with production practice.Conclusion The best extraction is obtained after the herb is extracted with 8 folds water for three numbers and each last 1h.