基于多指标权重分析及正交试验优选知母炮制工艺

Optimization of processing technology of Anemarrhenae Rhizoma based on analytic hierarchy process and multi index orthogonal test

目的采用多指标正交试验优选生知母与盐知母炮制工艺。方法利用层次分析法(AHP)对新芒果苷、芒果苷及异芒果苷进行分析;在单因素基础上,结合正交试验考察润制时间、烘制温度、烘制时间对生知母质量的影响以及闷润时间、炒炙温度、炒炙时间对盐知母质量的影响,优选生知母和盐知母炮制工艺的技术参数。结果优选生知母炮制工艺参数为:润制时间20 h,烘制温度70℃,烘制时间8 h;优选盐知母炮制工艺参数为:闷润时间50 min,炒炙温度100~110℃,炒炙时间8 min。结论优选出的知母炮制工艺稳定可行,为知母规范化生产提供依据。

Objective To optimize the processing technology of raw Anemarrhenae Rhizoma and salt stir-fried Anemarrhenae Rhizoma.Methods Analytic hierarchy process(AHP)was used to analyze new mangiferin,mangiferin and isomangiferin;On the basis of single factor,the effects of drying time,baking temperature and baking time on the quality of raw Anemarrhenae Rhi-zoma,as well as the effects of drying time,roasting temperature and roasting time on the quality of salt stir-fried Anemarrhenae Rhizoma were investigated by orthogonal experiment,and the technical parameters of processing technology of raw Anemarrhenae Rhizoma and salt stir-fried Anemarrhenae Rhizoma was optimized.Results The processing parameters of Anemarrhenae Rhizo-ma were as follows:the embellish system time was 20 h,drying temperature was 70℃,and the drying time was 8 h;The opti-mum processing parameters of salt stir-fried Anemarrhenae Rhizoma were as follows:the soaking time was 50 min,the frying temperature was 100~110℃,and the frying time was 8 min.Conclusion The optimized processing technology of Anemarrhenae Rhizoma is stable and feasible,which provides basis for standardized production of Anemarrhena Rhizoma.