响应面法优化酒蒸南五味子炮制工艺

Optimization of Rice Wine Steaming Process of Schisandrae Sphenantherae Fructus with Response Surface Methodology

目的:优选酒蒸南五味子的炮制工艺参数。方法:以皂苷类、木脂素类及多糖类成分含量的综合评分为因变量,运用Box-Behnken试验考察加酒量、闷润时间、蒸制时间对酒蒸南五味子炮制工艺的影响,运用Design Expert 8.05软件对试验数据进行分析,建立综合评分与各自变量的多元二次回归方程的数学模型,通过响应面分析确定工艺参数。采用UV测定各指标成分含量,检测波长分别为540,560,484 nm。结果:最佳酒蒸工艺参数为每100 g药材加酒量11 g,闷润时间1 h,蒸制时间6.5 h;皂苷类、木脂素类及多糖类成分的质量分数平均值分别为6.386%,12.297%,4.659%,RSD分别为2.31%,3.22%,1.46%;综合评分95.58,与理论预测值(96.28)偏差0.72%。结论:从多化学组分含量综合评分优选的炮制工艺能更科学、合理地控制酒蒸南五味子的饮片质量。

Objective：To optimize rice wine steaming process of Schisandrae Sphenantherae Fructus.Method：According to contents of saponins,lignans,polysaccharides from Schisandrae Sphenantherae Fructus in composite score for index,Box-Behnken experimental design was adopted to investigate effects of wine content,soaking time and steaming time on processing technology,experimental data analysis was disposed by Design Expert 8.05 software,multivariate quadratic regression equation mathematical model between composite score and independent variables was established,then determined technical parameters by response surface methodology.UV was employed to determine contents of index components with detection wavelength of 540,560,484 nm,respectively.Result：Optimal processing parameters were as follows：added 11 g of wine for per 100 g of herbs,soaking time of 1 h,steaming time of 6.5 h; average contents of saponins,lignans and polysaccharides were 6.386％,12.297％ and 4.659％ with RSD of 2.31％,3.22％ and 1.46％,respectively; composite score was 95.58 with deviation of 0.72％ by comparing with the theoretical prediction value of 96.28.Conclusion：This optimized process can scientifically and reasonably control quality of Schisandrae Sphenantherae Fructus pieces.