基于Box-Behnken响应面法优化姜炙砂仁的炮制工艺研究

A study on Box-Behnken response surface methodology using to optimize the processing technology of traditional ginger-roasted Amomum villosum Lour

目的 优选姜炙砂仁的最佳炮制工艺。方法 采用气相色谱(GC)法测定姜炙砂仁中樟脑、龙脑、乙酸龙脑酯的含量,色谱柱为DB-WAX毛细管柱(50.00 m×0.32 mm×1.00μm),检测器温度280℃,分流进样,分流比5∶1,流速1.0 mL/min,进样口温度230℃,进样量1.0μL。以砂仁中樟脑、龙脑、乙酸龙脑酯含量为考察指标,采用单因素试验考察翻炒频率、炮制温度、喷洒姜汁时间、喷洒姜汁后翻炒时间对樟脑、龙脑、乙酸龙脑酯含量的影响,并运用Box-Behnken响应面法优选姜炙砂仁的最佳炮制工艺。结果 樟脑、龙脑、乙酸龙脑酯在各自的线性范围内线性关系良好,精密度、重复性、稳定性均符合试验要求,平均加样回收率分别为97.96%,98.26%,98.68%,RSD分别为1.65%,1.57%,1.54%。响应面优选得到姜炙砂仁最佳炮制工艺为:翻炒频率85次/分钟,喷洒姜汁时间2.7 min,炮制温度138℃,喷洒姜汁后翻炒时间1.7 min,综合评分预测值为97.76%。结论 优化的姜炙砂仁炮制工艺简便、稳定、可靠,能更好地保障姜炙砂仁的质量。

Objective To optimize the processing technology of ginger-roasted Amomum villosum Lour.. Me-thods The content of camphor, borneol, and bornyl acetate in ginger roasted Amomum villosum Lour. was determined by gas chromatography(GC) using a DB-WAX capillary column(50.00 m×0.32 mm×1.00 μm),detector temperature 280 ℃,split flow injection, split flow ratio 5∶1,flow rate 1.0 mL/min, injection port temperature 230 ℃,injection amount 1.0 μL.Using the content of camphor, borneol, and bornyl acetate in Amomum villosum Lour. as the evaluation index, a single factor experiment was conducted to investigate the effects of stir-frying frequency, processing temperature, spraying time of ginger juice, and stir-frying time after spraying ginger juice on the content of camphor, borneol, and bornyl acetate in Amomum villosum Lour.. The Box-Behnken response surface method was used to optimize the optimal processing technology for ginger roasted Amomum villosum Lour.. Results Camphor, borneol, and bornyl acetate had good linear relationships within their respective linear ranges, and their precision, repeatability, and stability met the test requirements. The average sample recovery rates were 97.96%,98.26%,and 98.68%,respectively. The RSDs were 1.65%,1.57%,and 1.54% respectively. Response surface optimization showed that the optimal processing technology for ginger-roasted Amomum villosum Lour. was as follows: stir frying frequency 85 times per minute, spraying ginger juice for 2.7 minutes, processing temperature 138 ℃,spraying ginger juice for 1.7 minutes, and the predicted comprehensive score was 97.76%. Conclusion The optimized processing technology of ginger-roasted Amomum villosum Lour. is simple, stable, and reliable, which can better guarantee the quality of ginger roasted Amomum villosum Lour..