星点设计-效应面法优选蜜糠炙黄芪的炮制工艺

Optimization of Processing Technology of Astragali Radix with Honey Bran by Central Composite Design-response Surface Methodology

目的:优选蜜糠炙黄芪的炮制工艺,为该饮片的应用与推广提供参考。方法:以黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮及水溶性浸出物含量的总评"归一值"(OD)为评价指标,采用星点设计考察炼蜜用量、炒制时间、炒制温度对蜜糠炙黄芪炮制工艺的影响,对结果进行多元线性回归和二项式拟合,利用效应面法选择较佳炮制工艺条件并进行预测分析。结果:蜜糠炙黄芪最佳炮制工艺为黄芪样品40 g加炼蜜9.6 g,炒制时间4 min,炒制温度210℃。黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮质量分数及水溶性浸出物分别为0.058%,0.035%,3.28%,48.2%,OD预测值与真实值的偏差1.7%。结论:星点设计-效应面法优选的蜜糠炙黄芪炮制工艺简便可行、预测性良好。

Objective： To optimize processing technology of Astragali Radix with honey bran. Method：Taking overall desirability of contents of astragaloside Ⅳ,calycosin glucoside,total flavonoids and water soluble extract as index,the amount of refine honey,frying time and temperature as factors,central composite designresponse surface methodology was adopted to optimize processing technology. Result： Optimum processing technology was as following： refine honey amount of 9. 6 g for 40 g of Astragali Radix,frying time of 4 min,frying temperature of 210 ℃. Under these conditions,contents of astragaloside Ⅳ,calycosin glucoside,total flavonoids and water soluble extract were 0. 058%, 0. 035%, 3. 28% and 48. 2%, respectively. Conclusion： This optimized processing technology of Astragali Radix is simple and feasible with good predictability.