多指标综合评分法优选中药炮制辅料黑豆汁的制备工艺

Optimization of preparation technology of black soybean juice by multi-index Compre�hensive Evaluation Method

目的研究并确定中药炮制辅料黑豆汁的制备工艺参数,为中药炮制辅料黑豆汁的质量标准的制定及产业化应用提供参考。方法以总固体和总黄酮含量筛选中药炮制辅料黑豆的种类。采用单因素实验分别考察料液比、煎煮时间、出汁量对黑豆汁中总黄酮含量的影响。在单因素实验结果的基础上,设计L9(34)正交实验,以总黄酮、染料木苷和大豆苷的含量为指标,采用多指标综合评分法确定中药炮制辅料黑豆汁的最佳工艺参数。结果中药炮制辅料黑豆汁的最佳制备工艺为:料水比1:14,煎煮时间2 h(第一次加水14倍量,煎煮时间2h,过滤,豆渣再加水12倍量,煎煮1h,过滤,合并两次滤液,浓缩,得黑豆汁),黑豆与黑豆汁的比例为1:1。结论该方法稳定、可行,可为制定中药炮制辅料黑豆汁的质量标准提供依据,并具有一定的工业化应用价值。

Objective To investigate the influences of different parameters on the process of black bean juice and to provide reference for the formulation of quality standard and to assure the optimal conditions in this study.Methods Black bean species were screened by total solids and flavonoids content.The influences of the solid-liquid ratio,cooking time and juice yield were investigated by single factor experiment.Then Taking the contents of total flavonoids,genistein and daidzein as indexes,the orthogonal test was conducted by the four factors with greater influence.The optimization of technology was performed by using orthogonal design and multi-index compositive score method.Results The optimal preparation process was as follows:ratio of material to water 1:14,decocting time 2h(Add 14 times the amount of water for the first time,cook for 2h,filter,add 12 times the amount of water again,cook for 1h,filter,merge filtrate twice,concentrate,and get black bean juice),the ratio of black beans to black bean juice is 1:1.Conclusion The method is stable and feasible,which can provide a basis for the quality standard of black bean juice,and has great industrial application value.