星点设计-效应面法优选蜜糠炒白术的炮制工艺

Optimization of Processing Technology of Honey Bran-fried Atractylodis Macrocephalae Rhizoma by Central Composite Design-response Surface Methodology

目的:优选蜜糠炒白术的炮制工艺,为建昌帮炮制工艺的传承提供实验依据。方法:以白术内酯Ι,Ⅲ及水浸出物含量的总评"归一值"(overall desirability,OD)为因变量,蜜糠用量、炒制时间、炒制温度为自变量,采用星点设计-效应面法优选蜜糠炒白术的炮制工艺并进行预测分析。结果:最佳炮制工艺为蜜糠用量55.8%,炒制温度261℃,炒制时间3.4 min。水浸出物、白术内酯Ⅰ和Ⅲ的质量分数分别为71.5%,0.028%,0.069%。OD分别为0.74,0.76,0.72。OD预测值与真实值的偏差1.4%。结论:采用星点设计-效应面法优选的蜜糠炒白术炮制工艺稳定可行且预测性良好,为规范地方饮片特色炮制工艺及其质量标准提供参考。

Objective： To optimize processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma, in order to provide experimental basis for inheriting Jianchangbang processing technology. Method： Central composite design-response surface methodology was used to optimize processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma and make a predictive analysis with overall desirability（ OD） of contents of atractylenolide I,III and water extracts as the dependent variable,honey bran consumption, frying time and frying temperature as independent variables. Result： Optimum processing technology was 55. 8% of honey bran fried for 3. 4 min at 261 ℃. Mass fractions of water extracts and atractylenolide I,III were 71. 5%,0. 028%,0. 069% with ODs of 0. 74,0. 76,0. 72,respectively. Deviation between the predicted value and the actual value of OD was less than 1. 4%. Conclusion： Central composite design-response surface methodology for optimizing processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma is stable and highly predictable, it can provide a reference for standardizing local decoction pieces processing technologies and their quality.