基于多指标-响应曲面法探究青龙白虎汤的最优制备工艺

Investigation of Optimal Preparation Process of Qinglong Baihu Decoction Based on Multi-index Response Surface Methodology

目的:采用多指标-响应面法探究青龙白虎汤的最优制备工艺。方法:以总黄酮含量、没食子酸含量、出膏率为综合评价指标,运用响应曲面法考察浸泡时间、加水量、煎煮时间、煎煮次数对青龙白虎汤制备工艺的影响,优选出最优的青龙白虎汤制备工艺。结果:青龙白虎汤的最优制备工艺为:青果细粉加9.26倍量水,浸泡30 min,煎煮2次,每次60 min。结论:采用响应面法建立的模型相对准确,可以较好地预测总黄酮、没食子酸的含量;优选的青龙白虎汤制备工艺方法可行,为进一步开发药食同源名方提供了参考。

Objective: To explore the optimal preparation process of Qinglong Baihu decoction by using multiple indexes-response surface methodology. Methods: Taking total flavonoid content, gallic acid content and dry extract yield as the comprehensive evaluation indexes, response surface methodology was used to investigate the effects of soaking time, water amount, decocting time and decocting times on the preparation technology of Qinglong Baihu decoction, so as to optimize the preparation technology of Qinglong Baihu decoction. Results: The optimal preparation technology of Qinglong Baihu decoction was as follows: adding 9.26 times of water, soaking 30 min, and cooking twice with 60 min for each time. Conclusion: The model established by the response surface method is relatively accurate, and can better predict the contents of total flavonoids and gallic acid. The optimized preparation method of Qinglong Baihu decoction is feasible, which provides reference for further development of famous prescriptions with homology of medicine and food.