中草药2026，Vol.57Issue(6)：2086-2097,12.DOI:10.7501/j.issn.0253-2670.2026.06.008
基于AHP-CRITIC权重分析法和热分析技术的焦麦芽炮制工艺优化及其对功能性消化不良小鼠胃肠动力的影响
Optimization of processing process of charred Hordei Fructus Germinatus and its effect on gastrointestinal motility in mice with functional dyspepsia based on AHP-CRITIC weight analysis and thermal analysis technology
摘要
Abstract
Objective To optimize the processing technology of Jiaomaya(charred Hordei Fructus Germinatus,CHFG)and investigate its synergistic effects and mechanisms on intestinal motility in functional dyspepsia(FD)mice.Methods Thermal analysis techniques were employed to analyze the pyrolysis characteristics of maiya(Hordei Fructus Germinatus,HFG)and its active components,determining the appropriate temperature range for charring.Using 5-hydroxymethylfurfural(5-HMF)content,total flavonoids content,and appearance trait scores as evaluation indicators,the AHP-CRITIC weight analysis was applied to establish the weight of each indicator.Response surface methodology was utilized to optimize processing parameters such as temperature and duration.A multifactorial composite method was used to establish an FD mouse model.Intestinal propulsion rate,gastric emptying rate,and gastrointestinal hormone(motilin,gastrin)levels were measured to compare the pharmacological differences between optimized CHFG and raw HFG.Results Thermal analysis identified the optimal charring temperature window for HFG as 217.7-286.3℃.Response surface optimization yielded the best processing parameters:270.00℃for 20.00 min.Pharmacological experiments demonstrated that the high-dose CHFG group significantly improved intestinal propulsion rate(P<0.05),gastric emptying rate(P<0.05),and serum motilin(P<0.05)and gastrin(P<0.05)levels in FD mice.Conclusion The AHP-CRITIC weighting method combined with thermal analysis technology successfully optimized the processing of CHFG.The optimized CHFG significantly enhanced gastrointestinal motility in FD mice,providing methodological references for the quantification and standardization of fire control in traditional Chinese medicine processing.关键词
AHP-CRITIC权重分析法/热分析技术/焦麦芽/炮制工艺/功能性消化不良/5-羟甲基糠醛Key words
AHP-CRITIC weight analysis/thermal analysis techniques/charred Hordei Fructus Germinatus/processing technology/functional dyspepsia/5-hydroxymethylfurfural分类
医药卫生引用本文复制引用
董虹玲,裴科,孟祥龙,蹇天栋,张朔生..基于AHP-CRITIC权重分析法和热分析技术的焦麦芽炮制工艺优化及其对功能性消化不良小鼠胃肠动力的影响[J].中草药,2026,57(6):2086-2097,12.基金项目
山西省中医药科技创新工程项目:山西道地药材炮制"火力/火候"客观化表征与饮片药性变化相关行研究及应用示范(CZ2023041_019) （CZ2023041_019）
太原市揭榜挂帅项目"山西道地中药饮片质量提升关键技术研究及产业化"(2023048) （2023048）
中药炮制技术传承基地建设项目(CZ2023016) （CZ2023016）
山西中医药大学科技创新团队项目(2022TD1014) （2022TD1014）
山西省平台基础与人才专项(202304051001044) （202304051001044）
阳泉市农业农村局项(SZY-YQZX-2019004) （SZY-YQZX-2019004）
