姜厚朴的微波炮制工艺的响应面法优化

Optimization of microwave processing technology of Magnoliae Officinalis Cortex processed with ginger juice by response surface method

目的优选姜制厚朴的微波炮制工艺。方法在单因素试验的基础上,采用星点设计-响应面法,以姜汁用量、微波火力及炮制时间为考察因素,紫丁香苷、木兰花碱、和厚朴酚及厚朴酚含量的综合评分为指标,优选微波法制姜厚朴的最佳炮制工艺。结果优选的最佳工艺为:每100 g生厚朴饮片加入18%的姜汁(W/V),微波火力为40%,炮制时间为5 min。结论优化的炮制工艺简单可行,为规范姜厚朴的微波炮制工艺提供了参考。

Objective To optimize the microwave processing technology of Magnoliae Officinalis Cortex(MOC)processed with ginger juice.Methods Based on the single factor experiment,the Box-Behnken response surface methodology was used to optimize the best processing technology of MOC by microwave method.The volumn of ginger juice,microwave power,and processing time as the investigation factors,and the contents of syringoside,magnolflorine,honokiol,magnolol was taken as observation targets.Results The best processing technology he best processing technology of was as follows:ginger volumn was 18%of medicinal herbs,microwave power was 40%with processing time was 5 minutes.Conclusion The optimal processing technology is simple and feasible,whice provides the references for standardizing the microwave processing technology of MOC.