中草药2026，Vol.57Issue(12)：4619-4630,12.DOI:10.7501/j.issn.0253-2670.2026.12.010
基于CRITIC赋权的BBD-ANN-Pareto耦合模型优化酒香附炮制工艺及鲁棒操作区间研究
Optimization of processing technology and study on robust operation interval of wine-processed Cyperi Rhizoma based on a CRITIC-weighted BBD-ANN-Pareto coupling model
摘要
Abstract
Objective To establish a multi-index weighted optimization strategy for wine-processed Xiangfu(Cyperi Rhizoma)by integrating CRITIC weighting,Box-Behnken design-response surface methodology(BBD-RSM),and an artificial neural network(ANN),and define a robust operating space based on model prediction,thereby providing a reference for process parameter fixation and quality consistency control.Methods The contents of cyperotundone,α-cyperone,total flavonoids,and total volatile oil were used as comprehensive evaluation indices.Objective weights were assigned using the CRITIC method,and an overall desirability(OD)value was calculated.Based on single-factor experiments,a four-factor,three-level Box-Behnken design(BBD)was conducted with processing temperature,processing time,moistening time,and dosage as independent variables,and a regression model was established.An ANN prediction model was then developed,and the Garson algorithm was applied to interpret the relative contributions of factors.In addition,the Pareto non-dominated solution set was used to screen the process-parameter space to obtain a robust operating interval(model-predicted).Results The CRITIC-derived weights for cyperotundone,α-cyperone,total volatile oil,and total flavonoids were 0.274 9,0.255 4,0.253 4,and 0.216 3,respectively.The optimal processing conditions were determined as follows:processing temperature 140℃,processing time 19 min,moistening time 6.9 h,and dosage 32 g/L.The OD obtained from validation experiments was 0.655 1,RSD was 2.97％,which was close to the predicted value(0.653 3).The robust parameter interval defined based on ANN prediction and the Pareto non-dominated solution set was as follows:processing temperature 140-150℃,processing time 18-22 min,moistening time 6.5-7.5 h,and dosage 30-35 g/L.The model suggested that OD could remain relatively stable under±5％parameter fluctuations within this interval.Conclusion The constructed BBD-ANN-Pareto coupling model demonstrated good predictive ability and stability,which may provide a reference for optimizing the processing technology and ensuring the quality consistency of wine-processed Cyperi Rhizoma.关键词
酒香附/炮制工艺/Box-Behnken设计/CRITIC权重赋值法/人工神经网络/Pareto非支配解集/香附烯酮/α-香附酮/总黄酮/总挥发油/鲁棒操作区间Key words
wine-processed Cyperi Rhizoma/processing technology/Box-Behnken design/CRITIC weight assignment method/artificial neural network/Pareto non-dominated solution set/cyperotundone/α-cyperone/total flavonoids/total volatile oil/robust operation interval分类
医药卫生引用本文复制引用
李沛森,路昕瑶,安和,彭红妍,郭龙,郑玉光,张丹..基于CRITIC赋权的BBD-ANN-Pareto耦合模型优化酒香附炮制工艺及鲁棒操作区间研究[J].中草药,2026,57(12):4619-4630,12.基金项目
河北省重点研发计划项目(23372503D) （23372503D）
河北省自然科学基金中医药联合基金重点项目(H2025423029) （H2025423029）
国家中医药管理局科研项目(gzy-kjs-2023-029) （gzy-kjs-2023-029）
国家中医药管理局科研项目(gzy-kjs-2025-015) （gzy-kjs-2025-015）
河北省省级科技计划项目(252W2501D) （252W2501D）
河北中医药大学研究生创新资助项目(XCXZZSS2025019) （XCXZZSS2025019）
