星点设计-效应面法优选盐余甘子的炮制工艺

Processing optimization of salted Phyllanthus emblica L. by central composite design-response surface methodology

目的采用星点设计-效应面法优选盐余甘子的炮制工艺。方法以食盐用量、加水倍量和炮制温度为自变量,以没食子酸、鞣花酸和浸出物含量为因变量作为考察指标,通过多元线性回归拟合,用效应面法优选最佳炮制条件。结果确定最佳炮制条件为食盐用量5%,加水2倍,炮制温度105℃。结论本方法优选的盐余甘子炮制工艺预测性好、科学可行。

Objective To optimize the processing of salted Phyllanthus emblica L. by central composite design- response surface methodology. Methods Salt dosage, times of water and processing temperature were selected as independent variables, while the contents of gallic acid, ellagic acid and extracts were set as dependent variables. Multiple linear regression fitting, and response surface methodology was used to optimizate the processing. Results The processing optimized was 5% salt dosage, 2 times of water, and processing temperature at 105 ℃. Conclusion The optimized processing of salted Phyllanthus emblica L. is highly predictive, and scientifically feasible.