响应面法结合层次分析法优化酒炙菟丝子的炮制工艺

Response Surface Methodology Combined with Analytic Hierarchy Process to Optimize the Processing Technology of Custutae Semen with Wine

目的层次分析法结合响应面法优化酒炙菟丝子炮制工艺。方法采用单因素试验法对酒炙菟丝子的加酒量、炒制时间、炒制温度进行考察,层次分析法(AHP)将饮片的外观性状、浸出物和金丝桃苷含量结合进行综合评分,以综合评分值作为响应值,并采用Box-Behnken响应面法对酒炙菟丝子炮制工艺进行优化并进行了验证实验。结果优化后的最佳炮制工艺为药材重量的19%的加酒量,炒制温度148℃,炒制时间17 min。结论本实验确定的酒炙菟丝子工艺切实可行,为菟丝子的工艺研究提供参考,并为该炮制品种在工业化生产中提供一定的指导意义。

Objective Analytic Hierarchy Process(AHP)and Box-Behnken Response Surface Methodology(RSM)were used to optimize the processing technology of stir-fried Cuscutae Semen with wine.Methods The single factor test was used to investi⁃gate the amount of wine added,the time and temperature of the fried Cuscutae Semen,the analytic hierarchy process(AHP)was used to analyze the appearance characters,extracts and Hyperoside of the decoction pieces.The comprehensive score was used as the response value.The Box-Behnken response surface methodology was used to optimize the processing technology of wine-Cuscutae Semen and conduct verification experiments.Results The optimal processing technology after optimization is that the a⁃mount of rice wine added is 19%of the weight of the medicinal materials,the frying temperature is 148℃,and the frying time is 17 minutes.Conclusion The processing of stir-fried Cuscutae Semen with wine determined in this experiment is practical and feasible,which provides a reference for the process research of other processed products of Cuscutae Semen,it also provides cer⁃tain guiding significance for the processing variety in the industrial production.