基于Box-Behnken响应面法结合层次分析法-熵权法优化米炒人参炮制工艺

Optimization of processing technology of rice fried ginseng based on Box Behnken re-sponse surface method and analytic hierarchy process combined with entropy method

目的优化米炒人参炮制工艺。方法基于Box-Behnken响应面试验,以原型人参皂苷(Rg1、Re、Rb1、Rd、Rc、Rb2、Rb3)、稀有人参皂苷[20(s)-Rg3、Rk1、Rg5]、多糖、总糖、还原糖的含量及饮片外观性状评分作为指标,采用层次分析法结合熵权法进行综合评分,考察饮片厚度、炮制温度、炮制时间对米炒人参饮片质量的影响。结果优选的米炒人参最佳炮制工艺为饮片厚度为2.01 mm,炮制温度为199.18℃,炮制时间为3.50 min,预测的综合评分为93.83。根据实际操作进行改进饮片厚度为2 mm,炮制温度为200℃,炮制时间为3.5 min。工艺验证得到的综合评分的平均值为93.61,与预测值的相对偏差为0.23%。结论建立的米炒人参炮制工艺稳定可行,得到的炮制品质量较佳,为米炒人参工艺研究提供依据。

Objective To optimize the processing technology of rice fried ginseng.Methods Based on the Box Behnken response surface experiment,the contents of prototypical ginsenosides(Rg1,Re,Rb1,Rd,Rc,Rb2,Rb3),rare ginsenosides(20(s)-Rg3,Rk1,Rg5),polysaccharides,total sugars,reducing sugars,and the appearance character score of the prepared slices as the indexes,the analytic hierarchy process and entropy method were used to make a comprehensive score,and the effects of the thickness,processing temperature and processing time of the prepared slices on the quality of rice fried ginseng were investigated.Optimizing the processing technology of rice fried ginseng.Results The best processing technology of rice fried ginseng selected in response to the interview is that the thickness of the prepared slices was 2.01 mm,the processing temperature was 199.18℃,the processing time was 3.50 min,and the predicted comprehensive score was 93.83.According to the actual operation,the thick-ness of decoction pieces was 2 mm,the processing temperature was 200℃,and the processing time was 3.5 min.The average value of the comprehensive score obtained from the process verification was 93.61,and the relative deviation from the predicted value was 0.23%.Conclusion The established processing technology of rice fried ginseng was stable and feasible,and the quality of prepared slices was good,which provides a basis for the research of rice fried ginseng technology.