响应面法优化盐胡芦巴炮制工艺

Optimization of the processing of salt and fenugreek by response surface methodology

目的采用单因素试验及响应面法优化盐胡芦巴的炮制工艺。方法通过单因素试验筛选出炮制温度、炮制时间及加盐量3个影响因素。以胡芦巴炮制后的4种指标性成分胡芦巴多糖、薯蓣皂苷元、胡芦巴碱和4-羟基异亮氨酸的提取率的综合评分为响应值进行Box-Behnken试验设计,优选出最佳的胡芦巴盐制工艺。结果优选工艺为100 g胡芦巴、2 g盐在158℃下烘制10 min,胡芦巴多糖、薯蓣皂苷元、胡芦巴碱、4-羟基异亮氨酸的提取率分别为0.4346%、1.221%、10.21%、0.3400%,综合评分为95.15。结论优选的炮制工艺方法简单、稳定可行,可为盐制胡芦巴大生产提供试验数据。

Objective To optimize the processing of salted fenugreek by single factor experiment and response surface methodology.Methods The processing temperature,processing time and salt content were selected by single factor experiment.The comprehensive evaluation scores of the 4 index components(fenugreek polysaccharide,diosgenin,fenugreekbase and 4-hydroxyisoleucine)after the processing of fenugreek were used as the response value in Box-Behnken test design.Results The preferred process was 100 g fenugreek with 2 g salt and baking at 158℃for 10 min.The extraction rates of fenugreek polysaccharide,diosgenin,fenugreek base and 4-hydroxyisoleucine were 0.4346%,1.221%,10.21%,and 0.3400%,with a composite score of 95.15.Conclusion The preferred processing method is simple,stable and feasible,which can provide reference for the in-depth study of fenugreek processing.