CRITIC-AHP复合赋权法结合Box-Behnken响应面法优选蜜桑叶炒制工艺

Optimization of Stir-Frying Process of Honey-Roasted Mori Folium Based on CRITIC-AHP Composite Weighting Method Combined with Box-Behnken Response Surface Methodology

目的优选蜜桑叶的炒制工艺。方法以炒制温度、炒制时间、辅料用量为考察因素,以绿原酸、芦丁、异槲皮苷、紫云英苷、醇溶性浸出物、总黄酮、水分为指标成分,采用CRITIC熵权法及层次分析法(AHP)确定各指标成分的权重,以上述指标成分的综合评分为评价指标,采用Box-Behnken响应面法优选蜜桑叶炒制工艺并验证。结果优选的炒制工艺为加25%辅料,170℃炒制10 min。绿原酸、芦丁、异槲皮苷、紫云英苷、醇溶性浸出物、总黄酮平均含量分别为1.412,1.038,2.207,1.231,31.816,106.702 mg/g,水分平均含量为10.99%。综合评分的理论值为98.019分,实测值(97.585分)与之接近(RSD为0.843%)。结论优选出的蜜桑叶炒制工艺稳定、合理、可行,可为蜜桑叶的工业化生产提供依据。

Objective To optimize the stir-frying process of honey-roasted Mori Folium.Methods Chlorogenic acid,rutin,isoquercitrin,astragalin,ethanol-soluble extractives,total flavonoids and moisture were used as the indicator components.The CRITIC-entropy weight method and analytic hierarchy process(AHP)were used to determine the weights of each indicator component.The stir-frying process of honey-roasted Mori Folium was optimized by the Box-Behnken response surface methodology,with the stir-frying temperature,stir-frying time and excipient amount as the investigation factors,and with the comprehensive score of the above indicator components as the evaluation indicator.Then the verification test was conducted.Results The optimal stir-frying process was as follows:the excipient amount was 25%,the stir-frying temperature was 170℃,and the stir-frying time was 10 min.The average contents of chlorogenic acid,rutin,isoquercitrin,astragalin,ethanol-soluble extractives and total flavonoids were 1.412,1.038,2.207,1.231,31.816,106.702 mg/g respectively,and the average content of moisture was 10.99%.The theoretical value of the comprehensive score was 98.019 points,which was close to the measured value(97.585 points),with an RSD of 0.843%.Conclusion The optimal stir-frying process of honey-roasted Mori Folium is stable,rational and feasible,which can provide a basis for the industrial production of Mori Folium.