多指标综合评分优选炒车前子工艺研究

Optimization of Multiple Index Comprehensive Scoring System for Semen Plantaginis

目的：基于炒车前子改变药效、利于有效成分溶出的炮制目的,优选炒车前子的最佳工艺,并将炒制前后的车前子进行对比。方法：以指标性成分京尼平苷酸和毛蕊花糖苷的含量、水溶性浸出率为评价指标,选择炒制温度、炒制时间、翻炒次数为考察因素,采用正交设计优选炒车前子的最佳炮制工艺,并比较炒制前后车前子外观、粘多糖含量的变化。结果：在炒制温度为130℃,炒制时间20 min,翻炒次数8次/min时,车前子中京尼平苷酸和毛蕊花糖苷含量最高,水溶性浸出率高车前粘多糖含量降低。结论：优选出的炒车前子炮制工艺为炒制温度为130℃,炒制时间20 min,翻炒次数8次/min。

Objective：Based on the purpose of changing the efficacy and promoting the dissolution of effective components,the best technology of fry Semen Plantaginis was optimized. The Semen Plantaginisbefore and after stir frying was compared. Methods：In content,the index components of geniposidic acid and verbascoside water soluble extraction rate as the evaluation index,the frying temperature and frying time,stirring frequency as factors,the best preparation process was optimized by orthogonal design with psyllium,and compared the changes before and after fry Semen Plantaginis appearance,viscosity the content of plantago-mulilage. Results：In the frying temperature of 130 ℃,stir frying time 20 min,8 times/min,Semen Plantaginis geniposidic acid and verbascoside content reached the highest value,high leaching rate of plantago-mulilage and decreased the content of water soluble. Conclusion：The best process is frying temperature 130 ℃,stir flying time 20 min,8 times/min.