Box-Behnken响应面法优选樟帮酒润麸炒桑枝最佳炮制工艺

Optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus through Box-Behnken response surface method

目的优选樟帮酒润麸炒桑枝最佳炮制工艺。方法以桑皮苷A、绿原酸、白藜芦醇、白藜芦醇苷、氧化白藜芦醇、桑色素、桑酮G、桑辛素8个成分总含量为考查指标, 对樟帮酒润麸炒桑枝中麦麸用量、黄酒用量、炒制温度、浸润时间、炮制时间5个影响因素进行单因素考察, 运用Box-Behnken响应面法进行试验设计, 优选酒润麸炒桑枝最佳炮制工艺。结果响应面法优选樟帮酒润麸炒桑枝最佳炮制工艺为浸润时间116 min, 麦麸用量19%, 黄酒用量10%, 炒制时间7 min, 炒制温度237 ℃, 该工艺条件下, 桑枝饮片中8个成分平均总含量为787.8 μg/g, RSD值为0.98%。结论优选的樟帮酒润麸炒桑枝最佳炮制工艺稳定可靠、重复性好, 可更好保障樟帮酒润麸炒桑枝质量。

Objective:To optimize the technology of Zhangbang wine moistening bran stir-fried Mori Ramulus.Methods:Using the total contents of 8 components including mulberry bark glycoside A,chlorogenic acid,resveratrol,resveratrol glycoside,oxidized resveratrol,mulberry pigment,mulberry ketone G,and mulberry saponin as the examination indicators,single factor investigation of five influencing factors of Zhangbang wine moistening bran stir-fried Mori Ramulus:wheat bran dosage,yellow wine dosage,frying temperature,soaking time,and processing time was conducted.Box Behnken response surface methodology was used for experimental design,to optimize processing technology for Zhangbang wine moistening bran stir-fried Mori Ramulus.Results:The optimal processing technology of the response surface method was:soaking time 116 min,wheat bran amount 19%,rice wine amount 10%,roasting time 7 min,and roasting temperature 237℃.Under these conditions,the average total content of eight components in the prepared Mori Ramulus decoction pieces was 787.8μg/g,and RSD was 0.98%.Conclusion:The optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus is stable,reliable and repeatable,which can better guarantee the quality of Zhangbang wine moistening bran stir-fried Mori Ramulus.