多指标综合评分法优选金山开胃丸的成型工艺

Optimization of Forming Process for Jinshan Kaiwei Pills(金山开胃丸) by Multi-Index Comprehensive Score

目的:优选金山开胃丸的成型工艺。方法:以总黄酮测得量、质量差异、水分、溶散时限、成品率作为评价指标,采用AHP-CRITIC混合加权法确定各指标权重系数,对正交试验结果进行综合评分,优化成型工艺参数。结果:最佳工艺条件为药蜜比1∶0.40,药粉细度60目,干燥温度60℃,干燥时间12 h。结论:该成型工艺稳定合理,可用于金山开胃丸的制备。

Objective: To optimize the forming process for Jinshan Kaiwei Pills. Methods: With total flavonoids content, weighing deviation, moisture content, disintegration time and yield as evaluation indexes, the weighting coefficient in five evaluation indexes were determined by mixed weighted Analytic Hierarchy Process and Criteria importance through intercriteria correlation (AHP-CRITIC). Forming process was optimized by comprehensive score of orthogonal test results. Results: The optimized process conditions were obtained with: ratio of powder to honey 1∶0.40, particle size of powder 60 mesh, drying temperature 60 ℃, drying time 12 h. Conclusion: The forming process was stable and reasonable, which can be used for the production of Jinshan Kaiwei Pills.