响应面法-中心复合法试验优选炒牡丹皮炮制工艺

Optimization of Processing Technology for Fried Cortex Moutan by Response Surface-central Composite Test

目的优选炒牡丹皮炮制工艺。方法以芍药苷、1,2,3,4,6-五没食子酰葡萄糖、苯甲酰芍药苷、丹皮酚、浸出物的含量及外观性状评分为评价指标,采用响应面-中心复合法对炒制温度、炒制时间进行考察,优选炒牡丹皮炮制工艺。结果炒牡丹皮最佳炮制工艺为:炒制温度235℃,炒制时间5 min。芍药苷、1,2,3,4,6-五没食子酰葡萄糖、苯甲酰芍药苷、丹皮酚及浸出物的平均含量分别为0.75%、0.92%、0.22%、1.68%、21.64%。综合评分预测值94.25分,实测值97.02分。结论较传统炮制工艺相比,优选出的炒牡丹皮炮制工艺综合评分较高,重复性好,且稳定可靠。

Objective To optimize the processing technology of fried Cortex Moutan.Methods The contents of paeoniflorin,1,2,3,4,6-five galloyl glucose,benzoyl paeoniflorin,paeonol,extract and appearance characteristics were selected as evaluation indexes.The temperatureandtime were examined to optimize the processing technology of fried Cortex Moutan by response surface-central composite test.Results The optimum processing conditions were as follows:the temperature was 235℃andthe time was 5 min.The contents of paeoniflorin,1,2,3,4,6-five galloyl glucose,benzoyl paeoniflorin,paeonoland extract were 0.75%,0.92%,0.22%,1.68%,21.64%,respectively.The measured value of composite score was 94.25,which was close to the predicted score 97.02.Conclusion Compared with the traditional processing technology,the optimized processing technology of fried Cortex Mountan has higher comprehensive score,good repeatability and stability.