猪心血炒酸枣仁的炮制工艺优选

Optimization of Processing Technology of Ziziphi Spinosae Semen Stir-fried with Pig's Heart Blood by Central Composite Design-response Surface Methodology

目的:优选猪心血炒酸枣仁的炮制工艺,为地方特色炮制工艺的传承和发展提供参考。方法:以炒制时间、炒制温度、猪心血用量为考察因素,斯皮诺素和酸枣仁皂苷A含量的总评"归一值"(overall desirability,OD)为评价指标,采用星点设计-效应面法优选猪心血炒酸枣仁的炮制工艺并进行预测分析。结果:最佳炮制工艺为炒制时间6.1 min,炒制温度131℃,猪心血用量10%(酸枣仁药材每100 g拌入猪心血10 g);在此条件下,OD预测值0.830,预测值与真实值的偏差1.4%。结论:采用星点设计-效应面法优选的猪心血炒酸枣仁炮制工艺稳定可行、预测性良好,炮制工艺参数准确,为规范地方饮片特色炮制工艺及质量标准提供参考。

Objective： To optimize processing technology of Ziziphi Spinosae Semen stir-fried with pig＇s heart blood,and provide a scientific basis for the inheritance and development of local characteristic processing techniques. Method： Central composite design-response surface methodology was used to optimize the processing technology with overall desirability（ OD） of contents of spinosin and jujuboside A as the evaluation index,stirfrying temperature,stir-frying time and the amount of pig＇s heart blood as factors. Result： The best processing technology was as following： adding 10 g of pig＇s heart blood into per 100 g of Ziziphi Spinosae Semen,the stirfrying temperature at 131 ℃,the stir-frying time of 6. 1 min; under these conditions,the predicted value of OD was 0. 830,its deviation was 1. 4% from the actual value. Conclusion： This optimized processing technology is stable and feasible with precise processing parameters,it can provide reference for standardizing special processing technologies of local decoction pieces and their quality standards.