变异系数法-AHP综合加权结合响应面法优选酒栀子炮制工艺

Coefficient of variation method-AHP integrated weighted combined Response Surface Methodology design to optimize the processing technology of Gardenia jasminoides

目的利用响应面法优选酒炙栀子炮制工艺,为酒栀子的生产研究提供科学依据,为栀子饮片的进一步开发和利用提供参考。方法首先用单因素试验对加酒量、闷润时间、炒制时间进行初步考察,然后缩小范围进行响应面实验设计,采用变异系数法-AHP对栀子苷、香草酸、芦丁、山栀苷、绿原酸、栀子新苷、西红花苷Ⅱ、异槲皮苷、京尼平苷酸、西红花苷Ⅰ和京尼平龙胆双糖苷等11种化学成分的含量进行加权评分得到OD值,数据分析后得出酒栀子的最佳炮制工艺。结果酒炙栀子的最佳炮制工艺为:黄酒用量15%,闷润时间75 min,炮制时间8 min。结论响应面法能优选出酒炙栀子最佳工艺,优化的炮制工艺简单、稳定、可行,有利于栀子饮片的进一步开发利用。

Objective To optimize the processing technology of wine-fried gardenia by response surface methodology(RSM),which provided scientific basis for the production and research of wine gardenia,and provided reference for the further develop-ment and utilization of gardenia pieces.Methods First,the amount of wine,the time of moistening and the time of stir-frying were investigated by single factor test,then the RSM is carried out,the OD values were obtained by using the coefficient of varia-tion method AHP the contents of 11 chemical components,such as gardoside,shanzhiside,geniposidic acid,genipin gentiobioside,chlorogenic acid,geniposide,vanillic acid,rutin,isoquercitrin,crocin I,crocin II,the optimum processing technology of Gardenia jasminoides was obtained after data analysis.Results The best processing technology of wine-fried Gardenia jasminoides is:the dosage of rice wine is 15%,the time of moistening is 75 min,the processing time is 8 min.Conclusion RSM can be used to se-lect the best process of wine-fried gardenia,the optimized processing technology is simple,stable and feasible,which is benefi-cial to the further development and utilization of Gardenia.