多指标综合评分法优化麸炒苍术的炮制工艺

Optimization of the Processing Technology of Bran-stir-frying Atractylodes with Multi Index Comprehensive Score

目的:优化艺术的最佳的炮制工艺,为大生产提供基础数据。方法:采用L9(34)正交试验法,以炮制品中苍术素、β-桉叶醇、以及5-羟甲基糠醛和外观性状为指标,考察麦麸用量,炒制时间和炒制温度等因素,通过综合评分优选麸炒苍术的制备工艺。结果:麸炒苍术的最佳炮制工艺为每1 kg饮片用麸量为100 g,炒制温度为200℃,炒制时间为80 s。优选的苍术麸炒炮制工艺稳定、合理、可靠,能保证苍术术麸制品的质量。结论:优化的炮制工艺简单、稳定、可行,可为苍术的工业化炮制生产提供参考。

Objective: To optimize the processing technology of bran-stir-frying Atractylodes to provide basic data for large-scale production. Methods: The L9 (34) orthogonal experiment with atractylodin,beta eudesmol,5-HMF and appearance as the indices was used to optimize the frying time,the amount of wheat bran,the frying temperature and the other factors,and comprehensive score was applied to optimize the preparation process for bran-stir-frying Atractylodes. Results: The best processing technology of bran-stir-frying Atractylodes was as follows: 100 g bran was used for 1 kg decoction pieces,the frying temperature was 200℃ and the stir-frying time was 80 s. The processing technology of the preferred bran-stir-frying Rhizoma Atractylodes was stable,reasonable and reliable,which could well guarantee the quality of the product. Conclusion: The optimized processing technology is simple,stable and feasible,which can provide reference for the industrial production of Rhizoma Atractylodis.