中国中医药信息杂志Issue(9)：98-101,102,5.DOI:10.3969/j.issn.1005-5304.2014.09.028
响应面法优化熟大黄炮制工艺
Optimization of Processing Technology of Prepared Rhubarb by Response Surface Method
摘要
Abstract
Objective To screen the best processing technology of prepared Rhubarb by multi- component composite score combined with response surface.Methods The composite score of seven components, i.e., gallicacid, chrysophanol-8-O-β-D-glucopyranoside, aloeemodin, rhein, emodin, chrysophanol, physcion, was taken as indicators. Three factors and three levels of response surface Box-Behnken were used in experimental design. The effects of factors including rice wine volume, moistening time, and steaming time on processing technology of stewed Rhubarb were studied, and the optimized processing parameters were chosen.Results Design Expert 8.05 software was used for data analysis. Multivariate quadratic mathematical model of the sample and examine factors composite score regression equation of seven ingredients content were set up. The best processing conditions of prepared Rhubarb were as following:adding 36.6 mL rice wine into per 100 g raw material;moistening time continued for 2.16 hours;steaming time continued for 10.96 h. According to actual production, the optimized processing conditions of prepared Rhubarb are as following:adding 35 mL rice wine per into 100 g raw material;moistening time continued for 2 h;steaming time continued for 11 h.Conclusion The optimized processing technology can reasonably control the quality of prepared Rhubarb, and provide the basis for the quality standards of its decoction pieces and clinical application.关键词
熟大黄/炮制工艺/Box-Behnken试验设计Key words
prepared Rhubarb/processing technology/Box-Behnken experimental design分类
医药卫生引用本文复制引用
崔春利,王蓓,邓翀,孙研,颜永刚..响应面法优化熟大黄炮制工艺[J].中国中医药信息杂志,2014,(9):98-101,102,5.基金项目
陕西省教育厅重点实验室项目(13JS030)；国家级大学生创新创业训练计划项目(201210716002) （13JS030）
