多指标综合评分-正交试验法优选清蒸法制熟地黄炮制工艺

Processing Procedure Optimization of Prepared Radix Rehmanniae by Multiple Index Comprehensive Score and Orthogonal Design

目的:优选清蒸法制熟地黄的炮制工艺。方法:采用正交试验的方法,以回润水量、蒸制时间、蒸制次数及干燥温度为考察因素,以果糖、葡萄糖、蔗糖、密二糖、棉子糖、甘露三糖、水苏糖、毛蕊花糖苷及5-羟甲基糠醛含量的综合评分为指标,确定清蒸法制熟地黄的炮制工艺。结果:优选的最佳炮制工艺为,生地黄以0. 4倍水量回润,常压蒸制2次,每次4 h,并以80℃烘干。结论:优选的清蒸法制熟地黄炮制工艺合理可行,既保证了熟地黄的质量,又适用于工业化大生产的需求。

Objective:To optimize the steaming processing procedure of prepared radix rehmanniae.Methods:The comprehensive score of fructose,glucose,sucrose,melibiose,raffinose,mannotriose,stachyose,verbascoside and5-hydroxymethylfurfural in radix rehmanniae was served as the index.The orthogonal design was used to investigate the effects of water addition,processing time,steaming times and drying temperature on the processing technology,so as to obtain the optimal steaming processing procedure of prepared radix rehmanniae.Results:The best processing procedure was as follows:water addition was 25%of medicinal herbs,steaming twice,four hours for each time,and the drying temperature was 80℃.Conclusion:The optimal steaming processing procedure of prepared radix rehmanniae is reasonable and feasible,which can ensure the quality of processed products and is suitable for the industrial production.