层次分析法结合Box-Behnken响应面法优化炙黄芪炒制工艺

Optimization of Stir-Frying Process of Huangqi(Astragali Radix)by Analytic Hierarchy Process and Box-Behnken Response Surface Method

目的 优选传统炒制黄芪的炮制工艺。方法 以炙黄芪中毛蕊异黄酮葡萄糖苷、芒柄花苷、黄芪皂苷Ⅰ、水溶性浸出物的含量及外观性状评分为考察指标,以炒制温度、炒制时间、蜜水比3个因素为考察因素,采用层次分析法(Analytic Hierarchy Process, AHP)结合设计-响应面法(Box-Behnken)考察对炙黄芪炮制工艺的影响,找出最佳炮制工艺,并进行验证实验。结果 炙黄芪的最佳炮制工艺是炒制温度139.41℃、炒制时间6.040 min、炼蜜与水的比例为1∶0.680 2。结论 该炮制工艺参数稳定可行,可为炙黄芪规范化生产提供依据。

Objective To optimize the processing technology of traditional fried Huangqi(Astragali Radix).Methods Taking the contents of calycosin glucopyranoside,2′-hydroxy-3,′4′-dimethoxy-isoflavan-glucoside,astragaloside I,water-soluble extract and appearance character score of Huangqi(Astragali Radix)as investigation indexes,and taking frying temperature,frying time and honey-water ratio as three factors,Analytic Hierarchy Process(AHP)combined with design-response surface method(Box-Behnken)was used to investigate the effect on the processing technology of fried Huangqi(Astragali Radix),and the best processing technology was found out and verified.Results The best processing technology of fried Huangqi(Astragali Radix)was as follows:the frying temperature was 139.41℃,the frying time was 6.040 min,and the ratio of honey refining to water was 1∶0.6802.Conclusion The processing parameters are stable and feasible and can provide a basis for the standardized production of Huangqi(Astragali Radix).