BOX-Behnken响应面法优选麸炒白芍工艺

Optimization of Processing Technology for Paeoniae Radix Alba with Wheat Bran by Response Surface BOX-Behnken Test

目的:优选麸炒白芍的炮制工艺。方法:在单因素试验基础上,以麸炒过程中的锅底温度、炒制时间、麦麸用量为考察因素,应用BOX-Behnken响应面法进行三因素三水平设计,以麸炒白芍的外观性状、浸出物、芍药苷、芍药内酯苷含量为响应值,优选麸炒白芍的工艺参数。结果:麸炒白芍的最佳工艺为350℃撒入麦麸,控制锅底温度330℃炒制4 min,出锅,筛去焦麸。白芍饮片与麦麸用量比为100∶20。结论:本试验优选的麸炒白芍工艺稳定可行,为麸炒白芍的质量控制提供参考。

Objective:To optimize the processing technology of Paeoniae Radix Alba with wheat bran.Method:On the basis of single factor test,three factors and three levels were designed by BOX-Behnken response surface method with the temperature of the pan bottomin the process of bran stir frying,the time of stir frying and the amount of wheat bran.In order to optimize the processing parameters of bran fried Paeonia lactiflora,the content of the appearance,the extract,the paeoniflorin and the paeoniflorin content of the bran fried Paeonia lactiflora were the response values.Results:Optimal processing parameters were as follows:the wheat bran was sprinkled at 350℃;controlling the bottom temperature at 330℃;frying 4 min;sievingthe bran;Paeoniae Radix Alba-wheat bran 100∶20.Conclusion:The optimum process in this test is stable and feasibleand it can provide the reference for quality control of Radix Paeoniae Alba with wheat bran.