多指标正交试验法优选牛膝酒炙工艺

Optimization of Wine-processing Technology of Achyranthis Bidentatae Radix by Orthogonal Test with Muti-indexes

目的:优选牛膝酒炙的最佳工艺。方法:采用L_9(3~4)正交试验设计考察炮制用酒种类、加酒量、闷润时间和炒炙时间对牛膝酒炙的影响,分别以β-蜕皮甾酮、25R-牛膝甾酮、25S-牛膝甾酮、竹节参皂苷Ⅳa和人参皂苷Ro的含量为综合评判指标,确定最优酒炙工艺。结果:牛膝最佳酒炙工艺为牛膝加10%(g/g)黄酒闷润60 min后炒炙15 min。结论:该方法操作简便,易于控制,可为牛膝酒炙的工艺规范化提供依据。

Objective:To optimize the wine-processing technology of Achyranthis Bidentatae Radix.Methods:Orthogonal test design was adopted to investigate influences of the wine-processing technologic factors,such as the types and amounts of wine added,moistened time and stir-frying time.The contents of β-ecdysterone,25R-inokosterone,25S-inokosterone,ginsenoside Ro and chikusetsusaponin Ⅳa were determined as synthesis indexes to optimize the processing technology parameters.Results:The optimum processing technology was as flows:Achyranthis Bidentatae Radix was mixed with 10%(g/g)yellow rice wine,moistened for 60 min,and stir-fried for 15 min.Conclusion:The optimized wine-processing technology is simple and easy to control.It can provide the basis for standardizing wine-processing technology of Achyranthis Bidentatae Radix.