星点设计-效应面法优化酒制巴戟天的炮制工艺

Process optimization of Morinda officinalis with wine steaming by star dot design-response surface methodology

目的以水晶兰苷为指标建立酒制巴戟天最佳炮制工艺。方法采用星点设计-效应面法以辅料黄酒用量、润药时间为考察因素,水晶兰苷的含量变化为评价指标,优化酒蒸巴戟天的炮制工艺。结果星点设计-效应面法优化酒制巴戟天的最佳炮制工艺为:辅料黄酒用量为10%(g/g)、浸润时间为1 h,蒸透,干燥。结论以黄酒用量、浸润时间为考察因素,水晶兰苷为评价指标的响应面法能够用于优化酒蒸巴戟天的最佳炮制工艺。

Objective To establish the best wine steaming process for morinda officinalis with monotropein as indicator.Methods Response surface methodology was used to optimize the wine steaming process for morinda officinalis with the amount of rice wine,stewing time,moistening time and the monotropein content as evaluation indexes.Results The best condition was identified with rice wine(rice wine/herbs,g/g)10%,moistening time 1.0 h,fully steamed and dried.Conclusion The Star dot design-response surface method can be used to optimize the wine steaming process for morinda officinalis.