| 引用本文: | 袁诗农,贾玉倩,张亚京,王少男,段绪红,郑玉光.多指标-响应面法结合熵权法优选酒蒸蛇床子炮制工艺[J].中国现代应用药学,2024,41(3):347-353. |
| YUAN Shinong,JIA Yuqian,ZHANG Yajing,WANG Shaonan,DUAN Xuhong,ZHENG Yuguang.Process Optimization for Wine Steamed Cnidii Fructus by Multi-index-response Surface Method Combined with Entropy Weight Method[J].Chin J Mod Appl Pharm(中国现代应用药学),2024,41(3):347-353. |
|
| |
|
|
| 本文已被：浏览 213次 下载 99次 |
码上扫一扫！ |
|
|
| 多指标-响应面法结合熵权法优选酒蒸蛇床子炮制工艺 |
|
袁诗农1,2,3, 贾玉倩1, 张亚京1, 王少男1,2,3, 段绪红1,2,3, 郑玉光2,3,4
|
|
1.河北中医学院药学院，石家庄 050200;2.河北省中药炮制技术创新中心，石家庄 050200;3.河北省中药资源利用与质量评价国际联合研究中心，石家庄 050200;4.河北化工医药职业技术学院，石家庄 050030
|
|
| 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。 |
| 关键词: 蛇床子 酒蒸 香豆素类 多指标-响应曲面法 熵权法 炮制工艺 |
| DOI：10.13748/j.cnki.issn1007-7693.20221575 |
| 分类号:R283.3 |
| 基金项目:河北省中医药管理局科研计划项目(2022099)；2022年河北中医学院省属高校基本科研业务费项目(JCYJ2022002)；河北省第二期现代农业产业技术体系创新团队项目(HBCT2018060205) |
|
| Process Optimization for Wine Steamed Cnidii Fructus by Multi-index-response Surface Method Combined with Entropy Weight Method |
|
YUAN Shinong1,2,3, JIA Yuqian1, ZHANG Yajing1, WANG Shaonan1,2,3, DUAN Xuhong1,2,3, ZHENG Yuguang2,3,4
|
|
1.College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang 050200, China;2.Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Shijiazhuang 050200, China;3.International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Shijiazhuang 050200, China;4.Hebei Chemical and Pharmaceutical College, Shijiazhuang 050030, China
|
| 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. |
| Key words: Cnidii Fructus steaming with wine coumarins multi-index-response surface method entropy weight method processing technology |
|
|
|
|
