正交设计法优选红芪最佳蜜炙烘制工艺

Optimization of processing technology of honey barked Hedysari Radix using orthogonal design method

目的优选红芪蜜炙最佳烘制炮制工艺,为红芪炮制品质量控制及标准化炮制提供实验依据。方法采用L_9(3~4)正交设计法,以毛蕊异黄酮和芒柄花素含量的平均值为综合评价指标,优选红芪蜜炙烘制炮制工艺。采用高效液相色谱法(HPLC),梯度洗脱,测定红芪中的毛蕊异黄酮和芒柄花素含量。结果红芪蜜炙最佳烘制炮制工艺为:烘制温度70℃,烘制时间2.5 h,厚度3 cm。结论红芪烘制炮制品能够达到2015版《中国药典》要求,且方法简单可行,重现性好,可为进一步研究红芪最佳炮制工艺提供科学依据,为红芪炮制工业生产规范化提供科学依据。

ObjectiveTo optimize the processing technology of honey baked Hedysari Radix, so as to pro- vide the experimental basis for the quality control of Hedysari Radix processed products and standardiza- tion of the processing. Methods L9 （34 ） orthogonal design method was used, and the mean content of calycosin and formononetin which were detected by HPLC with gradient elution were taken as the comprehensive evaluation indexes, the processing technology was optimized. Results The optimum processing technology of honey baked Hedysari Radix was thickness of 3 cm at the temperature of 70 ℃ for 2.5 h. Conclusion Hedysari Radix baking processed products produced by the optimum technology met with the requirement of Chinese Pharmacopoeia （2015 Edition） , which was simple, feasible, and repeatable. The method would provide evidence for further research on optimum processing technology and for standardiztion of industrial production.