中药材2024，Vol.47Issue(11)：2740-2745,6.DOI:10.13863/j.issn1001-4454.2024.11.012
基于层次分析法-熵权法结合响应面法优化青风藤酒炙工艺
Optimization of Wine-Processed Sinomenii Caulis Based on Analytic Hierarchy Process-Entropy Weight Method Combined with Response Surface Methodology
摘要
Abstract
Objective:To optimize best processing process parameters of Sinomenii Caulis,so as to provide experimental basis for the industrial production of wine-processed Sinomenii Caulis.Methods:HPLC was used to determine the contents of sinomenine and magnoflorine in Sinomenii Caulis.The total alkaloid content was determined by ultraviolet spectrophotometry,the water-soluble extract was determined.The hierarchical analysis method(AHP)-entropy weight method was adopted to determine the weight coefficient of each index,on the basis of single factor experimental results,the Box-Behnken response surface method was applied to investigate the influence of dosage of excipients,frying time and stuffy time on wine processing process.The comprehensive score was calculated,and the optimal processing process was preferred.Results:The dosage of excipients,frying time had significant effects on the quality of wine-processed Sinomenii Caulis decoction pieces.The wine processing parameters of Sinomenii Caulis was as follows:adding 40 mL of yellow rice win per 100 g Sinomenii Caulis for 60 min,roasting 12.5 min.Conclusion:The fitted model is significant,the process verification result is reasonable and stable,and can be used for the processing process optimization of wine-processed Sinomenii Caulis,which pro-vides reference for the industrial production of wine-processed Sinomenii Caulis.关键词
青风藤/酒制工艺/AHP-熵权法/响应面法Key words
Sinomenii Caulis/Wine-processed technology/AHP-entropy method/Response surface method分类
医药卫生引用本文复制引用
贾梦雪,朱静平,王振兴,李宁,李红伟,石延榜,李凯..基于层次分析法-熵权法结合响应面法优化青风藤酒炙工艺[J].中药材,2024,47(11):2740-2745,6.基金项目
河南省科技研发计划联合基金项目(232301420073) （232301420073）
河南中医药大学研究生科研创新类项目(2022KYCX028) （2022KYCX028）
河南省中医药科学研究专项课题(2022ZY1177) （2022ZY1177）
