多指标-响应面法优选麸制金樱子炮制工艺

Optimization of stir-baking process of Rosae laevigatae Mickx. from bran by multi-index response surface method

目的优化麸制金樱子炮制工艺。方法以麸制金樱子总多糖、总酚酸的含量为评价指标,采用单因素实验研究炒制温度、炒制时间和加麸量等对麸制金樱子炮制工艺的影响,通过响应曲面法优化确定麸制金樱子的最佳工艺参数。结果麸制金樱子的最佳炮制工艺为炒制温度162℃、炒制时间3.2min、加麸量10 g/100 g生药,麸制金樱子结果综合得分为81.54%。结论采用响应面法建立的模型相对准确,优选的麸制金樱子炮制工艺方法可行,为麸制金樱子质量标准的制定和现代研究提供依据。

Objective To optimize the preparation process of stir-baking Rosae laevigatae Mickx. from bran. Methods Taking the contents of total polysaccharide and total polyphenol acid in Rosae laevigatae Mickx. prepared from bran as evaluation indexes, the effects of the stir-frying temperature, stir-frying time and bran addition amount on the processing technology of Rosae Laevigatae Mickx. were studied by single-factor experimental methods, and the optimal process parameters of Rosae laevigatae Fructus were optimized by response surface methodology. Results The optimum processing technology of Rosae Laevigatae Mickx. from bran was: stir-frying temperature of 162 ℃, stir-frying time of 3.2 min, and bran addition amount of 10 g/100 g crude drug. Under these conditions, the total score of Rosae Laevigatae Mickx. from bran was 81.54%. Conclusion The model established by the response surface method is relatively accurate. The optimized process with stir-baking method is feasible, which provides a scientific basis for the formulation of quality standards and modern research of Rosae laevigatae Mickx.