中草药2026，Vol.57Issue(10)：3741-3752,12.DOI:10.7501/j.issn.0253-2670.2026.10.007
基于层次分析-熵权法与Box-Behnken设计-响应面法优化姜蒸砂仁米工艺及姜制前后指纹图谱研究
Optimization of ginger-steamed Amomi Fructus kernels process based on AHP-entropy weight method combined with Box-Behnken response surface methodology and fingerprint study before and after ginger processing
摘要
Abstract
Objective To optimize the processing technology for ginger-steamed Sharen(Amomi Fructus,AF)kernels and establish UPLC fingerprints before and after ginger-steaming.Methods Using the contents of volatile oil,bornyl acetate,extracts,6-gingerol,vanillic acid,epicatechin,and quercitrin as evaluation indicators,the combined AHP-entropy weight method composite weighting method was employed to determine the weight coefficients of each indicator.Combined with the Box-Behnken design-response surface methodology(BBD-RSM),the effects of ginger juice dosage,moistening duration,steaming duration,and drying temperature on the ginger-steaming process of AF kernels were investigated to determine the optimal process parameters.UPLC fingerprints of AF kernels and ginger-steamed AF kernels were established and imported into the"Traditional Chinese Medicine Chromatographic Fingerprint Similarity Evaluation System"(2012 edition)for pattern analysis.Chemometrics was used to compare the differences before and after processing.Results The optimal processing conditions for ginger-steamed AF kernels were determined as follows:ginger juice dosage 15％,moistening duration 3 h,steaming duration 38 min,drying temperature 60℃.Comparative analysis of the fingerprints before and after processing identified two differential components,which were ranked by variable importance projection(VIP)value as peak 6(vanillic acid)>peak 8.Conclusion The optimized processing technology of ginger-steamed AF kernels is stable,reliable and reproducible.The method of UPLC fingerprint combined with chemometrics to screen quality difference markers before and after processing is simple and convenient,which can provide a scientific reference for the quality control and evaluation of ginger-steamed AF kernels.关键词
姜蒸砂仁米/层次分析/熵权法/Box-Behnken设计-响应面法/炮制工艺/指纹图谱/香草酸Key words
ginger-steamed Amomi Fructus kernels/analytic hierarchy process/entropy weight method/Box-Behnken design-response surface methodology/processing technology/fingerprint/vanillic acid分类
医药卫生引用本文复制引用
陈文意,马恩耀,周劲松,杨诗慧,汪金玉..基于层次分析-熵权法与Box-Behnken设计-响应面法优化姜蒸砂仁米工艺及姜制前后指纹图谱研究[J].中草药,2026,57(10):3741-3752,12.基金项目
国家重点研发计划"乡村产业共性关键技术研发与集成应用"重点专项-南药产业关键技术研究与应用示范(2022YFD1600300) （2022YFD1600300）
广州市科技计划项目"基于人工智能辨识高分辨活性轮廓分析的岭南常用中药质量控制关键技术研究与应用"(SL2024B03J00626) （SL2024B03J00626）
