基于层次分析法的多指标综合评价优选复方中药保健食品提取方法

Application of Analytic Hierarchy Process for Optimization of Active Ingredients Extraction from Health Food

采用指标权重法优选复方中药保健食品提取工艺,为其工业化生产提供一定的数据基础。采用层次分析法(AHP)确定各指标权重系数,以斯皮诺素、总皂苷、总黄酮和干膏率为评价指标,结合正交试验结果,优化水提工艺参数。斯皮诺素、总皂苷、总黄酮分别在1.2-6mg、0.4-2.4mg/mL、0-28.2408μg/mL内呈良好的线性关系(r2=0.9994-1.0000),一致性检查CR<0.1,说明权重系数有效。确定的复方最佳提取工艺条件为处方药材加10倍量水,提取2次,每次2.0h。AHP加权法确定的权重系数科学、有效,优选得到的中药保健食品提取工艺稳定,具有良好的重复性,具有科学价值。

To provide a reference for the industrial production of the extraction process of compound health food by exploring the optional extraction process parameters based on determining the index weight. With the extraction capacity of spinosin, total saponins, general flavone, and ratio of extraction as comprehensive evaluation indexes, the weighting coefficient in four synthetic evaluation indexes was determined by Analytic Hierarchy Process (AHP),And extracting process was optimized by orthogonal test. The excellent linearity with correlation coefficients were 1.2-6 μg,0.4-2.4 mg/mL and 0-28.240 8 μg/mL,r2 of 0.999 4-1.000 0 was obtained, with CR <0.1,indicating that the weight coefficient was scientific and effective. The optimal process parameters were confirmed to be extracting for twice with 2 h in each by ten times the amount of water. the weighting coefficient determined by AHP weighting method was objective and real. These optimized technologies are stable,feasible and suitable for standardized production of Zao Ren Mei Ling capsule.