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    多指标-响应面法结合熵权法优选酒蒸蛇床子炮制工艺

    Process Optimization for Wine Steamed Cnidii Fructus by Multi-index-response Surface Method Combined with Entropy Weight Method

      摘要
    • 摘要:
      目的  优化酒蒸蛇床子的炮制工艺。
      方法 以花椒毒酚、花椒毒素、佛手柑内酯、异佛手柑内酯、欧前胡素和蛇床子素为评价指标，采用响应面设计法结合熵权法，考察加黄酒量、浸润时间和蒸制时间对酒蒸蛇床子炮制工艺的影响，优选最佳炮制工艺。
      结果 酒蒸蛇床子的最佳炮制工艺为30 g蛇床子加入黄酒4 mL，浸润18.5 h，再蒸制10 h。
      结论 优选得到的酒蒸工艺稳定可行，建立测定酒蒸蛇床子中6种成分的HPLC分析方法准确可靠，可用于酒蒸蛇床子饮片的质量控制。

       

      Abstract:
      OBJECTIVE  To optimize the processing technology of wine steamed Cnidii Fructus.
      METHODS  The content of xanthotoxol, xanthotoxin, bergapten, isobergapten, imperatorin and osthole was used as the evaluation index. The response surface methodology combined with entropy weight method was used to investigate the adding amount of rice wine, the soaking time and the steaming time with aim to find the best processing technology.
      RESULTS  The best processing technology for Cnidii Fructus with wine steaming was: adding 30 g of rice wine 4 mL for infiltrating 18.5 h, and steaming for 10 h.
      CONCLUSION  The optimized wine steaming process is stable and feasible. The establishment of an HPLC analytical method for the determination of 6 components in wine steamed Cnidii Fructus is accurate and reliable, which can be used for the quality control of wine steamed Cnidii Fructus decoction pieces.

       

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