基于AHP-CRITIC权重分析法结合Box-Behnken设计-响应面法优化盐橘核水提取工艺

Optimization of Extraction Technique for Salt-Stir-Baking Processed Products of Tangerine Seed by Box-Behnken Response Surface Methodology Based on AHP-CRITIC Weighted Evaluation

目的:优化盐橘核水提取工艺。方法:以柠檬苦素、诺米林、黄柏酮的转移率及出膏率为评价指标,利用混合加权法(AHP-CRITIC法)确定权重系数,计算多指标综合评分,并结合Box-Behnken设计-响应面法考察饮片粒度、加水量、提取时间的影响,优选盐橘核水提取工艺。结果:优选提取工艺为饮片粒度过6目筛网,一、二煎加水量分别为12倍、10倍,提取时间分别为1.0 h、0.5 h。结论:优选出的提取工艺稳定可行,可为盐橘核工业化生产提供参考。

Objective:To optimize of the extraction process of salt-stir-baking processed products of Tangerine seed.Methods:The transfer rate of limonin,nomilin and fluteone and paste yield were used as indicators,the weight coefficient was determined by mixed weighting method(AHP-CRITIC method),the comprehensive score of multiple indicators was calculated,and the effects of tablet particle size,extraction time and water addition were investigated by Box-Behnken design-response surface method,and the extraction process of salt-stir-baking processed products of Tangerine seed was optimized.Results:The optimal extraction process was that the particle size of the pieces was over 6 mesh screen,and the amount of water added for the first and second extractions were 12 times and 10 times,and the extraction time was 1.0h and 0.5h,respectively.Conclusion:The optimal extraction process was stable and feasible,which can provide a reference for the industrial production of salt orange core.