基于变异系数法-AHP综合加权结合响应面法优选醋炙乌药炮制工艺

Optimization the processing method of Linderae Radix processed by vinegar based on composite scoring method combined with response surface method and color correlation analysis

目的优化醋炙乌药的炮制工艺,为醋炙乌药的规范化生产和质量控制提供科学依据。方法在单因素实验的基础上,采用多指标-响应面法设计实验,以乌药中6个指标成分(去甲异波尔定、波尔定碱、乌药内酯、异乌药内酯、乌药醚内酯、乌药醇)的含量为评价指标,应用变异系数法结合层次分析法(AHP)综合加权确定各指标的权重系数并计算综合评分(OD),对醋炙乌药炮制过程中的加醋量A、炒制温度B以及炒制时间C等关键因素进行考察并进行验证,优选出醋炙乌药的最佳炮制工艺。结果最佳炮制工艺为每100 g乌药加30 g的米醋(以水稀释至60 g)进行润制90 min后,80℃翻炒20 min,取出摊凉,除去过焦品并筛去碎屑,即得。结论优化所得的最佳工艺可控性和可行性较好,可为后续深入研究以醋炙乌药为代表的乌药特色炮制品种提供基础,也为新时代下的传统特色炮制饮片产业提供新的思路和借鉴。

Objective Based on the multi-index compounds,the compositescoring method of AHP combined with the coefficient of variation method and response surface method was used to optimize the Linderae Radix processed by vinegar.Methods Through the single factor experiment to determine the key influence factors in the process each link in the best range.The contents of 6 compounds in the samples were determined by LC-mass spectrometry.The AHP and coefficient of variation method were used for comprehensive weighting calculation.The key factors,such as the weight of vinegar,stir-fried temperature and time,were investigated in the processing.The optimal processing method was optimized by response surface method,and experimental verification was carried out.At the same time,the correlation between each compound and color was analyzed.Results The best processing method is to add 30 g vinegar(diluted to 60 g in water)per 100 g Linderae Radix for 90 min,stir-fry at 80℃for 20 min,take out and spread cool,remove the burnt product and sieve to remove the debris,and then obtain.Conclusion The optimal processing method obtained by optimization has good controllability and feasibility,which can provide new ideas and reference for intelligent traditional Chinese medicine processing industry.