羊胎盘冻干饮片炮制工艺的优化

Optimization of the freeze-drying process for sheep placenta slices

目的优化羊胎盘冻干饮片工艺。方法采用正交试验设计以预冻时间、干燥时间、干燥温度为指标筛选羊胎盘冻干饮片的最优炮制工艺。以羊胎盘多肽含量、醇溶性浸出物含量、冻干率为指标,采用层次分析法-基于指标相关性的指标权重确定方法混合加权法确定各指标权重、计算综合评分,并采用逼近理想解排序法模型进行验证。结果最优炮制工艺为预冻时间2 h,干燥时间16 h,干燥温度30℃。验证试验中,3批样品中羊胎盘多肽含量、醇溶性浸出物含量、冻干率的平均值分别为5.883 mg/mL、27.1%、95.77%;3批样品的综合评分分别为96.42、99.18、99.58,RSD为1.75%。结论本研究成功优化了羊胎盘冻干饮片的炮制工艺,所得最优炮制工艺可为该饮片的质量标准制定及工业化生产提供参考。

OBJECTIVE To optimize the freeze-drying process for sheep placenta slices.METHODS An orthogonal test design was used with pre-freezing time,drying time and drying temperature as indicators to screen for the optimal freeze-drying process for sheep placenta slices.The peptide content,ethanol-soluble extract content,and freeze-drying rate of sheep placenta were used as indicators,the analytic hierarchy process-criteria importance through intercriteria correlation(AHP-CRITIC)method was employed to determine the weight of each indicator and calculate the comprehensive score,which was verified using the technique for order of preference by similarity to ideal solution(TOPSIS)model.RESULTS The optimal preparation process was found to be the pre-freezing time of 2 hours,the drying time of 16 hours,and the drying temperature of 30℃.The average values of peptide content,ethanol-soluble extract content,and freeze-drying rate for three batches of samples were 5.883 mg/mL,27.1%,and 95.77%,respectively;the comprehensive scores of three batches were 96.42,99.18 and 99.58,with RSD of 1.75%.CONCLUSIONS This study successfully optimized the freeze-drying process for sheep placenta slices,which can provide a reference for the quality standard setting and industrial production of this type of slice.