中国药房2024，Vol.35Issue(11)：1309-1314,6.DOI:10.6039/j.issn.1001-0408.2024.11.05
多指标综合评分结合层次分析法优化桑黄蜜炙工艺
Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process
摘要
Abstract
OBJECTIVE To optimize the honey processing technology of Phellinus igniarius.METHODS The key factors of honey processing technology of P.igniarius(honey-water ratio,the mass ratio of honey-water to P.igniarius,the frying temperature and the frying time)were investigated by orthogonal test combined with analytic hierarchy process to determine the optimal technological parameters,using the internal quality(the contents of ergosterol,protocatechuic aldehyde and protocatechuic acid)and appearance traits as evaluation indexes.RESULTS The optimal process of honey-roasting P.igniarius was to take raw P.igniarius(1 cm3 square block),add the appropriate amount of auxiliary materials(with 25 kg of refined honey and water for every 100 kg of P.igniarius),mix well,moisten for 2 h until the auxiliary materials were completely absorbed;put it in a frying container,fry at the frying temperature of 130-140℃for 5 min;take it out,put it in an oven at 50℃for 2 h;take it out,and let it cool.The RSD of the results of three validation experiments was 0.68%.CONCLUSIONS The optimized honey processing technology of P.igniarius is stable and feasible.关键词
桑黄/蜜炙工艺/正交实验/层次分析法/外观性状/内在质量Key words
Phellinus igniarius/honey processing technology/orthogonal test/analytic hierarchy process/appearance traits/internal quality分类
医药卫生引用本文复制引用
洪艺丹,王巍,张立强,张一美,李利华,鞠成国..多指标综合评分结合层次分析法优化桑黄蜜炙工艺[J].中国药房,2024,35(11):1309-1314,6.基金项目
国家中医药管理局中药炮制技术传承创新项目(No.GZY-KJS-2022-049) （No.GZY-KJS-2022-049）
